Description
Discover the Comfort of This Hearty and Flavorful Dish!
Ingredients
Scale
- 1 cup polenta
- 4 cups vegetable broth
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a pot, bring the vegetable broth to a boil.
- Slowly whisk in the polenta and reduce heat to low, stirring frequently until thickened.
- In a skillet, heat olive oil over medium heat and sauté onions and garlic until translucent.
- Add sliced mushrooms and cook until browned.
- Stir in chopped spinach and cook until wilted.
- Combine the mushroom mixture with the polenta and season with salt and pepper.
- Transfer the mixture to a baking dish and top with mozzarella and Parmesan cheese.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until the cheese is bubbly and golden.
Notes
- For a vegan version, substitute cheese with nutritional yeast.
- Feel free to add other vegetables like bell peppers or zucchini.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: main dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg