Italian

Creamy Mushroom and Spinach Polenta Squares

40minMediumVeggieGluten-free

Pan-seared firm polenta squares topped with a rich sauté of earthy mushrooms, baby spinach, and a touch of cream.

Ingredients

Vegetables & Fruits

  • 300gmushrooms (brown)
  • 150gspinach (baby)

Dairy & Eggs

  • 100mlcream (heavy)

Pasta, Rice & Co

  • 200gpolenta (dry)

Instructions

  1. 1

    Cook the polenta according to package instructions and spread onto a baking sheet to set.

  2. 2

    Cut the set polenta into squares and pan-fry until golden on both sides.

  3. 3

    Sauté the sliced mushrooms in a separate pan until browned.

  4. 4

    Add the baby spinach, let it wilt, and stir in the cream.

  5. 5

    Serve the mushroom-spinach mixture over the crispy polenta squares.

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