Creamy Spinach Polenta
Rated 5.0 stars by 1 users
Servings
6
Cook Time
45 minutes
Loaded with fresh parmesan cheese, chopped spinach and mushrooms, combined to make this a perfect side dish. Smooth texture and richly satisfying taste work well with any main dish.
Author:CanCooker
Ingredients
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2 1/4 cups Water
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2 cups Chicken broth
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1 teaspoon Salt
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1 cup Polenta/Grits
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1 tablespoon Olive oil
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8 ounces Baby Bella mushrooms, sliced
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2 cloves Garlic, minced
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4 cups fresh Spinach, roughly chopped
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2 tablespoons Butter
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1/2 cup freshly grated Parmesan cheese, plus more for garnish
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1 tablespoon Slivered Almonds, toasted
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Salt and freshly ground Black pepper to taste
Things You Need
Directions
Heat olive oil in any CanCooker on a medium-to-medium low heat source. Add mushrooms, and sauté for 4 to 5 minutes, stirring occasionally. Add garlic and cook until fragrant. Remove from CanCooker and set aside on a covered dish.
Add water, chicken broth, and salt to now empty CanCooker on medium heat and bring to a boil. Gradually whisk in polenta until no lumps remain.
Reduce heat to a simmer; whisking often, and cook until polenta starts to thicken, 3 to 4 minutes. Place lid on CanCooker and cook for 20 to 30 minutes on medium-to-medium low heat or follow package directions. Stir frequently and scrape the bottom to avoid burning, until consistency is creamy and tender. Your timing will depend on the polenta grind, be careful to keep an eye on it.
Stir butter and Parmesan into cooked polenta until melted. If polenta is a little thick, stir in more water or chicken broth.
Add sautéed mushrooms to cooked polenta and stir in spinach, cook until wilted, about 3 to 4 minutes.
Season with salt and pepper, garnish with toasted almonds and grated Parmesan if desired, serve hot.
Recipe Note
Polenta is basically coarsely ground cornmeal, so if you can’t find polenta in your area, feel free to substitute coarse ground cornmeal or grits.