Easy Polenta Stack with Spinach, Mushrooms, and Tomatoes

Before I jump right in, I want to warn you that this is not going to be a well written recipe, because I made it tonight, and did not measure a single thing.  So, I could wait, and make it again, but it was SO good and SO easy, I want to share.  It’s so simple, in fact, that I feel pretty confident you can eyeball everything and be just fine!  If you nail down the measurements that work for you, feel free to leave them in the comments.  I’ll update the post the next time I make it-because there will definitely be a next time!

polenta and spinach2

Easy Polenta Stack with Spinach, Mushrooms and Tomatoes

1 package pre-cooked polenta

Olive oil

1/4 cup (ish) low-sodium vegetable broth

2 giant handfuls white mushrooms, chopped

3 or 4 giant handfuls baby spinach

1 medium/large sized tomato, diced

1 tablespoon (ish) italian seasoning

Pinch of salt and pepper

Pre-heat oven to 350 degrees 

1. Grease baking sheet with olive oil. Slice polenta into small disks, and place on sheet.  Bake for about 20 minutes.

2. In a saucepan, drizzle a small amount (a tablespoon or two) of olive oil and mushrooms. Sauté for 5 minutes or so on medium-high heat.

3. Reduce heat to medium, add in vegetable broth, tomatoes, seasoning, salt and pepper, and stir.  Add spinach in a handful at a time, stirring it until it is cooked down.  Cook mixture for 5 minutes, and then simmer on low until polenta is done.

4. Stack on plate, alternating between polenta and veggie mixture.

(I warned you, not exact! But you get the gist.)

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3 Comments on Easy Polenta Stack with Spinach, Mushrooms, and Tomatoes

  1. Mary
    May 24, 2013 at 6:10 pm (1 year ago)

    I have used the polenta for years and used to put cheese and mushrooms on the top so I am sure I will love this. I will try this recipe and let you know. Did your mom try it and like it? Mary

    Reply
  2. admin
    May 24, 2013 at 6:12 pm (1 year ago)

    She actually did! And that says something! Lol

    Reply
  3. Aimee
    October 6, 2013 at 5:16 pm (11 months ago)

    This is really good – thanks for the great recipe! I used around 8 oz. mushrooms and subbed vegetable broth for the oil. I will definitely make it again!

    Reply

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