These Spinach and Mushroom Polenta Stacks are a comforting, elegant vegetarian dish made with creamy polenta, savory mushrooms, and tender spinach layered into a satisfying meal. Perfect for weeknight dinners or a special meatless occasion, they are wholesome, flavorful, and naturally halal-friendly.
Why You’ll Love This Recipe
This recipe combines simple ingredients into a dish that feels both rustic and refined. The creamy polenta provides a hearty base, while the mushroom and spinach topping adds deep, earthy flavor. It’s filling without being heavy, customizable with different vegetables or cheeses, and works beautifully as a main course or a side dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the polenta:
1 cup fine yellow cornmeal (polenta)
4 cups water
1 teaspoon salt
2 tablespoons olive oil
1/2 cup grated mozzarella cheese
1/4 cup grated Parmesan-style cheese
1/2 teaspoon black pepper
For the spinach and mushroom topping:
2 tablespoons olive oil
1 medium onion, finely chopped (about 1 cup)
3 cloves garlic, minced
10 ounces mushrooms, sliced
4 cups fresh spinach leaves, roughly chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon chili flakes (optional)
Optional garnish:
2 tablespoons chopped fresh parsley
1/4 cup grated cheese for topping
Directions
Bring the water and salt to a boil in a medium saucepan. Slowly whisk in the polenta, reducing the heat to low.
Cook the polenta for 15–20 minutes, stirring frequently, until thick and creamy.
Stir in olive oil, mozzarella cheese, Parmesan-style cheese, and black pepper. Remove from heat.
Pour the polenta into a lightly greased baking dish, spreading it evenly to about 1/2-inch thickness. Let it cool and set for at least 20 minutes.
While the polenta sets, heat olive oil in a skillet over medium heat. Add the onion and cook for 3–4 minutes until soft.
Add garlic and mushrooms, cooking for 6–8 minutes until the mushrooms release their moisture and turn golden.
Stir in spinach, salt, black pepper, thyme, and chili flakes. Cook for 2–3 minutes until the spinach wilts. Remove from heat.
Cut the set polenta into rounds or squares. Lightly pan-sear them in a non-stick pan for 2–3 minutes per side until golden.
Assemble the stacks by placing a polenta piece on a plate, topping with the spinach-mushroom mixture, and adding another polenta layer if desired.
Garnish with parsley and extra cheese before serving.
Servings and timing
This recipe makes 4 servings.
Preparation time is approximately 15 minutes, cooking time is about 30 minutes, and total time is around 45 minutes.
Variations
You can add roasted red peppers or zucchini to the mushroom mixture for extra vegetables. For a richer flavor, substitute part of the water with milk when cooking the polenta. You may also top the stacks with a light tomato sauce or a drizzle of garlic-infused olive oil.
Storage/Reheating
Store leftover polenta stacks in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the oven at 180°C until warmed through. Avoid microwaving for long periods, as it may dry out the polenta.
FAQs
Can I make this recipe vegan?
Yes, simply omit the cheese or use plant-based cheese alternatives.
What type of mushrooms work best?
Button mushrooms, cremini, or portobello mushrooms all work well in this recipe.
Can I prepare the polenta in advance?
Yes, the polenta can be made a day ahead and stored in the refrigerator until ready to use.
Is this recipe gluten-free?
Yes, polenta is naturally gluten-free, making this dish suitable for gluten-free diets.
Can I bake the polenta instead of pan-searing?
Yes, you can bake polenta slices at 200°C for 15–20 minutes until lightly crisp.
What can I serve with polenta stacks?
They pair well with a fresh green salad or roasted vegetables.
Can frozen spinach be used?
Yes, use about 1 cup of thawed and well-drained frozen spinach.
How do I keep polenta from becoming lumpy?
Whisk continuously while adding the polenta to boiling water and stir frequently while cooking.
Can I add more spices?
Absolutely, feel free to add paprika, oregano, or cumin for extra flavor.
Are these polenta stacks good for meal prep?
Yes, they hold up well when stored and reheated properly.
Conclusion
Spinach and Mushroom Polenta Stacks are a delicious way to turn humble ingredients into a satisfying, layered dish. With creamy polenta and savory vegetable topping, this recipe is versatile, comforting, and perfect for anyone looking to enjoy a wholesome vegetarian meal at home.
Spinach and Mushroom Polenta Stacks are a comforting, layered vegetarian dish featuring creamy polenta rounds stacked with a savory spinach and mushroom topping. Wholesome, flavorful, and elegant enough for entertaining.
