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Mushroom Polenta with Spinach and Parmesan Recipe

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3.9 from 69 reviews

A comforting and savory Mushroom Polenta with Spinach and Parmesan recipe featuring creamy polenta cooked slowly on the stovetop, topped with a flavorful sautéed mushroom and spinach mixture enriched with fresh herbs, white wine, and Parmesan cheese. Perfect as a hearty vegetarian main dish or a satisfying side.

Ingredients

Polenta

  • 1 cup polenta or medium-ground cornmeal
  • 4 cups water
  • 1 1/2 teaspoon kosher salt
  • 1 1/2 tablespoons unsalted butter
  • 1/4 cup finely grated Parmesan cheese

Mushroom and Spinach Mixture

  • 3 tablespoons extra virgin olive oil, plus more to serve
  • 1 1/2 pounds mushrooms, thinly sliced
  • 1 large shallot, finely chopped
  • 4 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon ground black pepper
  • 1/4 cup dry white wine
  • 1/2 teaspoon salt
  • 3 cups bag baby spinach
  • Parmesan cheese, to serve

Instructions

  1. Simmer the polenta. Combine the polenta or cornmeal, water, and kosher salt in a Dutch oven and place it over medium-high heat. Bring the mixture to a gentle simmer, then reduce the heat to low. Cook, stirring frequently to prevent sticking, until the polenta is tender and fully cooked, about 40 minutes.
  2. Sauté the mushrooms. While the polenta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced mushrooms, chopped shallot, minced garlic, fresh thyme, rosemary, and black pepper. Stir frequently and cook until the mushrooms release their liquid and begin to shrink, about 10 minutes.
  3. Add the wine. Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Continue cooking and stirring until the wine has nearly evaporated, approximately 2 minutes.
  4. Add the greens. Stir in the salt and baby spinach gently until the spinach wilts. Taste and add additional salt and pepper as needed.
  5. Finish the polenta. When the polenta is fully cooked, remove it from heat. Stir in the unsalted butter and finely grated Parmesan cheese until the mixture is smooth and creamy. Adjust seasoning with additional salt and pepper if desired. If the polenta is too thick, stir in a little more water to reach the preferred consistency.
  6. Serve. Spoon the hot, creamy polenta into shallow bowls, top with the sautéed mushroom and spinach mixture. Garnish with shaved Parmesan cheese and a drizzle of extra virgin olive oil for added richness and flavor.

Notes

  • Use medium-ground cornmeal for the best creamy polenta texture.
  • Stir polenta often while cooking to prevent clumping and sticking.
  • Substitute Parmesan with Pecorino Romano for a sharper cheese flavor.
  • Try adding a splash of cream at the end for extra richness.
  • For a vegan version, substitute butter and Parmesan with vegan alternatives.

Find it online: https://recipethrive.com/mushroom-polenta-with-spinach-and-parmesan-recipe/