Description
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.
Ingredients
- 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
- 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)
- 2 tablespoons chopped fresh parsley (optional garnish)
- 1/4 cup grated cheese for topping (optional garnish)
Instructions
- 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.
- 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 moisture and turn golden.
- Stir in spinach, salt, black pepper, thyme, and chili flakes. Cook for 2–3 minutes until 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.
Notes
- Polenta can be made ahead and chilled until ready to use.
- Pan-searing adds a nice golden crust but baking is a great alternative.
- Customize the topping with other vegetables like roasted red peppers or zucchini.
- Make it vegan by using dairy-free cheese or omitting cheese altogether.
- Serve with a salad or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop & Pan-seared
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 stack
- Calories: 390
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 20mg
