Looking for a delicious gluten free dish that brings comfort and nutrition to your table? This Mushroom and Spinach Polenta Bake is the answer. It’s a delightful combination of creamy polenta layered with earthy mushrooms and vibrant spinach, creating a dish that is both satisfying and wholesome.
This recipe is perfect for a cozy family dinner or as a meal prep option for the week. With its hearty flavors and comforting texture, you’ll find yourself reaching for seconds (or thirds!). Plus, it’s easy to whip up, making it a great choice for busy evenings.
Whether you’re a seasoned vegetarian or just looking to incorporate more plant-based meals into your diet, this polenta bake will not disappoint. It’s rich, flavorful, and has just the right amount of creaminess to tantalize your taste buds.
Hearty Mushroom and Spinach Polenta Bake
This Mushroom and Spinach Polenta Bake features layers of creamy polenta, sautéed mushrooms, and fresh spinach, topped with a sprinkle of cheese for a satisfying finish. The flavors meld beautifully, resulting in a comforting dish that is gluten free and perfect for any occasion.
Ingredients
- 1 cup polenta
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese (optional)
- Fresh parsley for garnish
Instructions
- Prepare the Polenta: In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring continuously until it thickens. Remove from heat and set aside.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until translucent. Then add the sliced mushrooms and cook until they release their moisture. Stir in the spinach and thyme, cooking until the spinach is wilted. Season with salt and pepper.
- Assemble the Bake: Preheat your oven to 375°F (190°C). In a greased baking dish, spread half of the polenta as the base. Layer the vegetable mixture on top, then add the remaining polenta. Sprinkle mozzarella cheese on top if using.
- Bake: Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
- Serve: Allow to cool slightly before slicing. Garnish with fresh parsley and serve warm.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 6 portions
- Calories: 290kcal
- Fat: 10g
- Protein: 8g
- Carbohydrates: 42g
