Baked Polenta Recipe With Mushrooms & Spinach: A Quick & Easy 30-Minute Dinner by Melissa Vickers
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Polenta – an Italian version of southern grits, made from coarse cornmeal and cooked up like porridge – makes the perfect complement to vegetables and/or meat. It can also be substituted for pasta for a gluten-free base. Polenta's mild, corn flavor goes with sweet and savory. You can cook your own, or you can opt for the pre-cooked roll available in the pasta aisle of the grocery store.
This polenta recipe with mushrooms and spinach uses the roll polenta. And as usually, I've added a lot of vegetables to this recipe! Because I had some rotisserie chicken that needed to be used, I added that in, but leave it out if you want a vegan dinner. Serve this easy polenta recipe for dinner or lunch with a fresh salad.
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Ingredients
- 1 tube (18 ounces) polenta, cut into 1/2-inch slices
- garlic powder and onion powder, to taste
- 2 tablespoons olive oil (divided)
- 1 onion, sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 8 ounces rotisserie chicken, diced (omit for vegan)
- 2 tablespoons soy sauce
- 1 package (5 ounces) fresh baby spinach leaves
- splash of lime juice (optional)
Here’s how to make it:
- Grease a shallow baking pan with oil or cooking spray. Arrange slices of polenta on pan and brush on additional oil. Sprinkle with garlic powder and onion powder. Bake in a preheated 450-degree F oven for 20 minutes, flipping halfway through.
- Heat a tablespoon of oil in large skillet over medium-high heat. Add mushrooms and onions and sauté for 3 to 4 minutes or until beginning to brown. Add minced garlic and cook for an additional 30 seconds. Add chicken and cook until warm. Add soy sauce and spinach and cook for 1 to 2 minutes, or until spinach is wilted. Add lime juice. Serve mushroom mixture over polenta.
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