Polenta With Spinach Recipes
POLENTA WITH MUSHROOMS AND SPINACH
As a vegetarian, I love coming up with new dishes that non-vegetarians will enjoy (and not miss the meat). This polenta with mushrooms and spinach recipe is so good, everyone always asks for the recipe. -Marcy Delpome, Stanhope, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp., Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan., In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes., Arrange polenta on a platter; top with mushroom mixture.
Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
POLENTA AL FORNO WITH SPINACH, RICOTTA AND FONTINA
Provided by David Tanis
Categories dinner, weekday, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Blanch spinach briefly in a large pot of boiling water, 1 to 2 minutes. Drain and cool. Squeeze all excess moisture from spinach and roughly chop.
- In a large bowl, combine chopped spinach and ricotta. Season with salt and pepper, then add cayenne, lemon zest, half the Parmesan and all but 2 tablespoons of the fontina and stir well.
- Butter a 9- by 12-inch casserole dish. Ladle in half of the warm, soft polenta and spread with a spatula to make a thin layer. Spoon spinach mixture evenly over it. Top with remaining soft polenta and spread to smooth the surface. (May be made ahead up to this point, then covered and refrigerated. Bring to room temperature before baking.)
- Sprinkle with remaining Parmesan and fontina. Bake, uncovered, at 375 degrees for 30 to 40 minutes, until nicely browned. Remove from oven and let rest for 10 minutes before serving.
CREAMY POLENTA WITH SPINACH
Delicious, comforting and ready in five minutes
Provided by Emma Lewis
Categories Dinner, Lunch, Side dish, Snack, Supper
Time 5m
Number Of Ingredients 3
Steps:
- Cook the polenta according to pack instructions. When the polenta is softened and smooth, stir through the mascarpone and spinach. Leave for 30 secs until the spinach has just begun to wilt, stir again and then serve.
Nutrition Facts : Calories 240 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.14 milligram of sodium
POLENTA WITH SPINACH
Provided by James Beard
Categories Side Bake High Fiber Lemon Cornmeal Spinach Winter House & Garden
Yield Serves 6
Number Of Ingredients 8
Steps:
- Cut the frozen blocks of spinach into small pieces and place in a heavy skillet without water. Cover the pan and heat the spinach just until it is thoroughly thawed. Drain and chop very fine. Blend the chopped spinach with the garlic, lemon juice, salt and olive oil. Oil an oval or square baking dish and put the spinach in the bottom. Top with polenta, dot with butter and sprinkle with Parmesan cheese. Bake in a 375°F. oven for 15-20 minutes, or until the polenta is delicately brown. Serve as an accompaniment to beef, veal or pork dishes.
CREAMY POLENTA WITH SPINACH
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
- Pour the polenta into a large bowl and serve with grated Parmesan over the top.
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CREAMY SPINACH POLENTA - SLENDER KITCHEN
From slenderkitchen.com
4/5 (2)Total Time 35 minsCategory Side DishCalories 154 per serving
- Bring the broth, milk, and salt to a boil. Turn heat down to low and whisk in the polenta. Cook the polenta, stirring constantly, for 5-7 minutes until thick.
- Turn off heat and stir in the spinach and cheese. Stir together until spinach is warm and cheese melts. Taste and season with salt and pepper.
GIADA'S CREAMY POLENTA WITH SPINACH RECIPE
From today.com
3.4/5 (84)Category Side Dishes
- 1. In a Dutch oven, bring the chicken broth, water, olive oil and garlic to a boil over medium high heat. Reduce the heat to medium low and whisk in the polenta. Season with the salt and cook for 5 minutes; stirring occasionally with a wooden spoon.
- 3. Fold in the spinach and cook until wilted, about 3 minutes longer. Remove from the heat and serve immediately.
- Reprinted from Giada's Italy: My Recipes for La Dolce Vita. Copyright © 2018 by GDL Foods Inc. Photographs by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
CREAMY POLENTA, SPINACH & HEIRLOOM TOMATOES RECIPE | GET ...
From eggs.ca
Servings 4Total Time 50 minsCategory DinnerCalories 480 per serving
POLENTA ROULADE WITH SPINACH RECIPE | EAT SMARTER USA
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4/5 (1)Total Time 45 minsServings 4Calories 800 per serving
SPINACH AND POLENTA GRATIN - PURDUE EXTENSION NUTRITION ...
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Servings 4Estimated Reading Time 2 mins
BAKED POLENTA WITH SPINACH AND CHEESE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
5/5 (11)Calories 284 per servingServings 6
SPINACH POLENTA | FROM THE GRAPEVINE
From fromthegrapevine.com
POLENTA WITH FONTINA AND SPINACH RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 126 per servingServings 8
- Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 1 minute. Add spinach; cook 1 minute or until spinach wilts. Remove from heat.
- Combine water and broth in a large saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat to medium; cook 20 minutes, stirring frequently. Remove from heat; stir in spinach mixture, salt, and pepper.
- Spoon polenta mixture evenly into a 9-inch springform pan coated with cooking spray. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.
SPINACH POLENTA WITH EGGS | PARENTS
From parents.com
Servings 4Calories 504 per servingTotal Time 40 mins
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Arrange tomatoes on the baking sheet, cut side up. Sprinkle with 1/4 tsp. salt, and drizzle with 2 Tbs. oil. Roast until tomatoes begin to collapse, 35 to 40 minutes.
- While tomatoes cook, bring water and 3/4 tsp. salt to a boil in a saucepan over high heat. Whisk in polenta. Cover pan, reduce heat to medium-low, and cook, stirring often, until polenta loses its graininess, about 30 minutes. Stir in cheese. Fold in spinach in batches, allowing each batch to begin to wilt before adding the next batch. Continue to cook until spinach is fully cooked, 3 to 5 minutes total. Season with pepper to taste.
- Heat remaining 2 Tbs. oil in a skillet over medium. Crack eggs into skillet, and sprinkle with 1/4 tsp. pepper and remaining 1/4 tsp. salt. Cover and cook until eggs reach desired doneness, 2 to 4 minutes.
- Divide polenta mixture among four bowls. Top each serving with 1 egg and about 1/4 cup roasted tomatoes.
GREEK-STYLE SPINACH, FETA & POLENTA PIE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine GreekTotal Time 45 minsCategory Breakfast & BrunchCalories 382 per serving
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 1.5-qt baking dish (mine is an oval that measures about 9 x 7 inches) or 9-inch pie pan with 1 tablespoon of the oil.
- Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the spinach and cook, tossing frequently, until wilted, 4 to 5 minutes. Set aside.
- In a large bowl, combine the eggs, yogurt, polenta, garlic, salt and pepper; whisk until smooth. Add the feta, Pecorino Romano, and dill, and whisk until evenly combined. Stir in the wilted spinach.
- Pour the mixture into the prepared baking dish or pie pan, and bake until just set and puffed, 20 to 25 minutes. Serve hot or at room temperature.
POLENTA GRATIN WITH SPINACH AND WILD MUSHROOMS RECIPE ...
From foodandwine.com
5/5 Total Time 1 hr 15 minsServings 8
- Preheat the oven to 350°. In a large nonstick skillet, heat the olive oil. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot and cook over moderately low heat for 3 minutes. Add the spinach, thyme and nutmeg and cook over high heat until the spinach has wilted, about 2 minutes. Season with salt and pepper. Spread the spinach evenly in a 2-quart baking dish.
- In a small saucepan, melt the butter. Whisk in the flour over moderately high heat. Add the stock and cream and whisk until thickened, about 5 minutes. Season lightly with salt and pepper and pour over the spinach. Arrange the polenta slices on top of the spinach in overlapping concentric circles, pressing to submerge the polenta slightly. Sprinkle the Gruyère on the polenta, cover with foil and bake for 40 minutes.
- Preheat the broiler. Uncover the polenta and broil 6 inches from the heat for about 2 minutes, or until golden. Let stand for 10 minutes before serving.
PAN-GRILLED POLENTA WITH SPINACH AND BLACK BEANS - THE ...
From theveganatlas.com
Cuisine Plant-BasedCategory Main DishesServings 3Total Time 32 mins
- Use a little cooking oil spray or olive oil to lightly coat a wide nonstick skillet or griddle. Arrange the polenta slices on the surface. Cook over medium-high heat until golden and crisp, about 8 minutes per side.
- Meanwhile, heat the olive oil in a medium skillet or stir-fry pan. Add the garlic and sauté over low heat for a minute or so, just until golden.
- Add the beans and roasted pepper. Stir together and cook over medium heat until well heated through.
39 POLENTA RECIPES FOR CREAMY (OR CRISPY!) AND DELICIOUS ...
From epicurious.com
- Oven Polenta With Roasted Mushrooms and Thyme. Still stirring your polenta? With this nearly hands-off polenta recipe, the oven does the hard work while your stovetop does the bare minimum.
- Cheesy Baked Butternut Squash Polenta. Butternut squash melts into the polenta as this creamy, make-ahead dish cooks, while chunks of Fontina create melting pockets of cheese throughout.
- Blood Orange and Poppy Polenta Shortbread Cookies. Polenta adds corny, savory deliciousness to these light and sweet cookies. If you can't find blood oranges, substitute navel orange zest and juice.
- Wild Mushroom and Parsnip Ragout With Cheesy Polenta. This hearty vegetarian ragout—served on a bed of creamy polenta—gets a boost of rich flavor from umami-packed tomato and miso pastes.
- Brown Butter-Polenta Cake with Maple Caramel. We love using polenta in our baking. To make sure this cake comes out moist, use finely ground polenta (labeled "quick-cooking" or "instant").
- Upside-Down Blood Orange–Polenta Cake. A touch of polenta in the batter gives this cake satisfying texture and an extra layer of nutty sweetness. Get This Recipe.
- Slow Cooker Ricotta-Spinach Polenta with Tomato Salad. Polenta recipes often use the pantry staple as a neutral carb canvas for a rich sauce or braised meat, but here the creamy ricotta-and-spinach-enriched polenta is the centerpiece, with a simple little salad on top for freshness.
- Polenta Cacio e Pepe. This polenta recipe uses the pressure cooker for a dish that's simple and so delicious. If you don't have Pecorino, Parmesan also works well.
- Italian Fish and Vegetable Stew. Polenta doesn't need a heavy meat topping. Here, it gets firm white fish (such as mahi-mahi, cod, or halibut) and a bright sauce made with fresh vegetables, plus a bit of red wine vinegar, lemon juice, and mustard.
- Polenta Bites with Wild Mushrooms and Fontina. Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and irresistible.
POLENTA WITH SPINACH, PEAS & PARMESAN – FRESHFARM
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Estimated Reading Time 50 secs
GIADA DE LAURENTIIS' CREAMY POLENTA WITH SPINACH | …
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INSTANT POT POLENTA WITH MUSHROOM AND SPINACH - DILOCIOSA
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POLENTA RECIPES : FOOD NETWORK | FOOD NETWORK
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