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Spinach and Portobello Polenta Bake

Baked polenta with spinach, balsamic marinated portobello mushrooms, and feta cheese.
Spinach and Portobello Polenta Bake

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Servings: 4
Total Time: 45 minutes
Recipe by: Frankie


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


1. Preheat the oven to 350°F.

2. 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.

3. In a large saucepan bring the water, milk, 1 tsp salt, and 1/4 tsp pepper to a boil over medium-high heat.

4. 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.

5. 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.

6. Spread the mushrooms evenly onto the polenta in the baking dish. Sprinkle the feta cheese over top.

7. Bake in the preheated oven until edges of the polenta just begin to brown, about 25 minutes.

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Spinach and Portobello Polenta Bake

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