Polenta, Mushrooms, and Spinach

Prep Time5 minutes
Cook Time15 minutes
Print Recipe

Polenta, Mushrooms, and Spinach

Warm and creamy comfort food. Use quick-cooking polenta, also known as yellow corn grits, to save time (and all that stirring).
Course: Main Course
Cuisine: Italian
Keyword: comfort, creamy, mushrooms
Servings: 4

Ingredients

  • 1 cup quick-cooking polenta I use Bob's Red Mill brand.
  • 3 cups water
  • 1/2 tsp salt
  • 2 tsp miso paste white, stirred into 1 Tbs water
  • 1 Tbs nutritional yeast
  • 1 onion finely chopped
  • 1 pound mushrooms any kind
  • 2 cloves garlic
  • 1 bunch fresh spinach

Instructions

  • Bring water and salt to a boil. Add polenta and reduce heat. Cook slowly for about 5 minutes, stirring occasionally. Remove from heat, cover and let stand for a couple minutes.
  • Stir in the nutritional yeast and the miso-water mixture.
  • Sauté the onion over medium heat in a tablespoon or two of water.
  • Add the mushrooms and chopped garlic and sauté until all liquid evaporates and the mushrooms are slightly brown. Season with salt and pepper.
  • Rinse the spinach and chop off the stems. Put it into a pot, cover, and cook for 2 minutes until wilted.
  • For each serving, spoon into a bowl a cup of polenta, 1/4 of the wilted spinach, and 1/4 of the mushrooms.