Creamy Mushroom and Spinach Polenta

• 1 ½ cups cornmeal
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons butter
• 1 cup heavy cream
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 2 tablespoons olive oil
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 In a large pot, bring water and salt to a boil. Gradually whisk in cornmeal and reduce heat to simmer.
2. 2 Cook, stirring frequently, until polenta is thick and creamy, about 20 minutes.
3. 3 In a separate pan, heat olive oil over medium heat. Add mushrooms and garlic, sauté until mushrooms are golden.
4. 4 Stir in spinach, thyme, and black pepper; cook until spinach is wilted.
5. 5 Stir heavy cream into the cooked polenta, then add butter and Parmesan until smooth and creamy.
6. 6 Serve polenta topped with mushroom and spinach mixture, garnish with parsley.

Equipment

• Large pot
• Skillet
• Whisk
• Wooden spoon

Variations

• Add crumbled cooked sausage for a hearty twist.
• Substitute mushrooms with roasted butternut squash for a seasonal change.

Substitutions

• If you don't have heavy cream, use half-and-half or whole milk for a lighter option.
• Use nutritional yeast instead of Parmesan for a vegan version.

Pairings

• Serve with a glass of Chianti or a crisp white wine.
• A side of garlic bread complements this dish beautifully.

Nutrition

Tips

• For extra creaminess, you can substitute some of the water with vegetable stock.
• If you prefer a firmer polenta, reduce the cooking liquid by ½ cup.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with a bit of water or milk.

Serving Suggestions

• Pair with a simple arugula salad for a touch of peppery freshness.
• A drizzle of truffle oil adds a luxurious touch.

FAQ