Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound mushrooms, sliced
- 2 cloves garlic, minced
- 4 cups fresh spinach leaves
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Skillet
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt.
2. Slowly pour in 1 cup of polenta, stirring constantly with a wooden spoon to prevent lumps.
3. Reduce heat to low and continue stirring for 20-25 minutes until the polenta is creamy and smooth.
4. Stir in 1/2 cup of grated Parmesan cheese and 2 tablespoons of unsalted butter until melted and well combined.
5. In a skillet, heat 1 tablespoon of olive oil over medium-high heat.
6. Add 1 pound of sliced mushrooms and 2 cloves of minced garlic. Cook for 5-7 minutes until the mushrooms are tender and golden brown.
7. Add 4 cups of fresh spinach leaves to the skillet and cook for 1-2 minutes until wilted.
8. Season with salt and pepper to taste.
9. To serve, spoon the creamy polenta onto plates and top with the mushroom and spinach mixture.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-low heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 14g
Carbohydrates: 34g
Protein: 11g
Fiber: 4g
Substitutions for ingredients:
- Polenta can be substituted with cornmeal
- Parmesan cheese can be substituted with Pecorino Romano cheese
- Butter can be substituted with olive oil or vegan butter
- Mushrooms can be substituted with any other type of mushroom
- Spinach can be substituted with kale or Swiss chard
Variations:
- Add cooked chicken or shrimp to the mushroom and spinach mixture for a protein boost
- Top with a fried egg for a breakfast twist
- Add roasted cherry tomatoes for a burst of sweetness
Tips and tricks:
- Stir the polenta constantly to prevent lumps
- Use a non-stick skillet to prevent the mushrooms from sticking
- Add a splash of white wine to the mushroom and spinach mixture for extra flavor
Storage instructions:
- Store leftover polenta and mushroom mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the polenta in the microwave or on the stovetop with a splash of milk or water to loosen it up.
- Reheat the mushroom and spinach mixture in the skillet over medium heat until heated through.
Presentation ideas:
- Serve the polenta in individual bowls topped with the mushroom and spinach mixture.
- Garnish with fresh herbs like parsley or basil.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of red wine like Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the polenta is too thick, add more water or milk to thin it out.
- If the mushrooms are too watery, cook them on high heat to evaporate the excess liquid.
Food safety advice:
- Make sure to wash the spinach and mushrooms thoroughly before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Polenta is a traditional Italian dish made from boiled cornmeal.
Flavor profiles:
- Creamy, savory, earthy
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Italian