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Spinach and Portobello Polenta Bake
Baked polenta with spinach, balsamic marinated portobello mushrooms, and feta cheese.
servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- 2 TBSP olive oil
- 2 TBSP balsamic vinegar
- 2 medium garlic cloves, minced
- salt & pepper
- 2 portobello mushroom caps, cleaned and sliced
- 1 cup water
- 2 1/2 cups whole milk
- 1 cup yellow cornmeal
- 4 TBSP unsalted butter
- 4 ounces cream cheese
- 5 ounces baby spinach
- 2 ounces feta cheese, crumbled
Directions
- Preheat the oven to 350°F.
- Mix the oil, vinegar, garlic, and 1/4 tsp salt in a bowl. Add the sliced mushrooms to the bowl. Stir and let sit while you make the polenta.
- In a large saucepan bring the water, milk, 1 tsp salt, and 1/4 tsp pepper to a boil over medium-high heat.
- Reduce heat to low and stir in the cornmeal. Cook while stirring often, about 5 minutes. Take off the heat and stir in the spinach then stir in the the cream cheese and butter until thoroughly combined. Spread polenta evenly into a lightly oiled 8x8 baking dish, set aside.
- Heat a large skillet over medium-high heat. When the pan is hot add the mushrooms into the pan and cook, stirring occasionally, about 5 minutes or until browned.
- Spread the mushrooms evenly onto the polenta in the baking dish. Sprinkle the feta cheese over top.
- Bake in the preheated oven until edges of the polenta just begin to brown, about 25 minutes.
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