Name: Polenta with Mushrooms and Spinach
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 3 tablespoons olive oil, divided -; 1 tube (18 ounces) polenta, cut into 1/2" slices -; 1 pound sliced fresh mushrooms -; 1 shallot, chopped -; 1/2 cup sherry -; 1 tablespoon all-purpose flour -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; 1/2 cup vegetable broth -; 5 cups fresh baby spinach (about 5 ounces) -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Polenta with Mushrooms and Spinach

1. 3 tablespoons olive oil, divided -

2. 1 tube (18 ounces) polenta, cut into 1/2" slices -

3. 1 pound sliced fresh mushrooms -

4. 1 shallot, chopped -

5. 1/2 cup sherry -

6. 1 tablespoon all-purpose flour -

7. 1/4 teaspoon salt -

8. 1/4 teaspoon pepper -

9. 1/2 cup vegetable broth -

10. 5 cups fresh baby spinach (about 5 ounces) -

How to cook deliciously - Polenta with Mushrooms and Spinach

1. Stage

Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp.

2. Stage

Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan.

3. Stage

In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes.

4. Stage

Arrange polenta on a platter; top with mushroom mixture.