Creamy Spinach and Mushroom Breakfast Polenta
A hearty and creamy breakfast dish featuring polenta topped with sautéed spinach and mushrooms, perfect for a satisfying morning meal.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (1 cup) polenta
- (4 cups) vegetable broth
- (1 tablespoon) olive oil
- (1) medium onion, diced
- (2 cloves) garlic, minced
- (8 ounces) mushrooms, sliced
- (4 cups) fresh spinach
- (1/2 cups) heavy cream
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) nutmeg
- (1/4 cups) grated Parmesan cheese
Instructions
- 1
In a medium saucepan, bring 4 cups of vegetable broth to a boil.
- 2
Gradually whisk in 1 cup of polenta, reduce heat to low, and cook for 30 minutes, stirring frequently until thickened.
- 3
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- 4
Add 1 medium onion, diced, and sauté for 5 minutes until translucent.
- 5
Stir in 2 cloves of minced garlic and cook for 1 minute until fragrant.
- 6
Add 8 ounces of sliced mushrooms to the skillet and cook for 5-7 minutes until browned.
- 7
Add 4 cups of fresh spinach and cook until wilted, about 3 minutes.
- 8
Stir in 1/2 cup of heavy cream, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. Cook for an additional 2-3 minutes.
- 9
Once the polenta is cooked, remove it from heat and stir in 1/4 cup of grated Parmesan cheese until melted and creamy.
- 10
To serve, spoon the creamy polenta onto plates and top with the spinach and mushroom mixture.
Recipe actions