Spinach Portobello Polenta

This recipe is modified from the original at http://www.budgetbytes.com/2014/03/portobello-polenta-bowls/


crusty bread
4 cups vegetable broth
1 cup cornmeal
2 cloves garlic
8 oz. baby portobello mushrooms (small package)
¼ tsp dried thyme
3/4 tsp oregano
3/4 tsp basil
1/4 tsp cayenne
10 oz. frozen chopped spinach – thawed
1 can tomato sauce
2 oz. feta cheese
2 tbs butter (oils do not make a good substitute here)
Salt & Pepper to taste


Prep the Spinach

  1. Thaw the spinach in the fridge over night (or in warm water right now)

Start the Polenta 

  1. Put a cup of corn meal in a small mixing bowl. Mix in 1 of the 4 cups of broth with the corn meal.
  2. Put bring the remaining 3 cups of broth to a boil in a medium pot (while the cornmeal is soaking)
  3. When the broth comes to a boil, turn it way down and slowly stir in the cornmeal mix, stirring well and watching for lumps.

Start the Mushrooms

  1. Wash and slice the mushrooms. Mince garlic. Put them both in a large skillet with oil and start cooking them down.
  2. When the mushrooms release a whole lot of liquid, pour it into the polenta, add butter, 1/2 tsp salt, 1/2 tsp pepper, and stir well.
  3. Stir occasionally to prevent it from sticking to the bottom of the pot. Turn the heat off if the mushrooms are taking a long time.

Finish the Sauce

  1. When the mushrooms are finished, take them out of the pan and set them aside.
  2. Put the spinach in the skillet, add the tomato sauce, basil, oregano, cayenne. Stir well. When it bubbles, mix the mushrooms back in.

Put polenta in the bottom of a bowl, top with spinach/mushroom/sauce, then top with feta.

Make Polenta

Make Polenta

make sauce

Make Sauce

Serve (and top with feta -- whoops! forgot!)

Serve (and top with feta — whoops! forgot!)

Freeze leftovers in a pie pan to bake later

Freeze leftovers in a pie pan to bake later

One thought on “Spinach Portobello Polenta

  1. Hi Anne, I just made this recipe but used chard and baby bella mushrooms instead. Really good, thanks for the simple & tasty recipe!


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