Herbed Stuffed Polenta Recipe

Name: Herbed Stuffed Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box instant polenta (9 oz); 4 1/2 cup chicken stock; 1/4 cup romano cheese, freshly grated; 3 tbsp fresh oregano, chopped plus 1 tbsp for topping; 3 tbsp butter; 1/4 tsp salt; 1 lb italian sausage; 3 cup fresh baby spinach; 1/4 cup onion, diced; 3 clove garlic, minced; 1/2 cup mushrooms, chopped; 1/4 tsp salt & pepper; 4 tbsp white wine; 2 tbsp olive oil; 2 cup mozerella cheese, shredded plus 1/2 cup for topping

Servings: persons

1 box instant polenta (9 oz)
4 1/2 cup chicken stock
1/4 cup romano cheese, freshly grated
3 tbsp fresh oregano, chopped plus 1 tbsp for topping
3 tbsp butter
1/4 tsp salt
1 lb italian sausage
3 cup fresh baby spinach
1/4 cup onion, diced
3 clove garlic, minced
1/2 cup mushrooms, chopped
1/4 tsp salt & pepper
4 tbsp white wine
2 tbsp olive oil
2 cup mozerella cheese, shredded plus 1/2 cup for topping

1
Preheat oven to 375.
2
Cook sausage in a medium sized skillet over medium high heat.
3
Drain and set aside.
4
Saute filling ingredients with olive oil and white wine until spinach is wilted, mushrooms are tender and onions are transclucent about 5 to 6 minutes.
5
Bring chicken stock to boil in medium sized saucepan.
6
Add polenta and whisk for 3 minutes until cooked and thickened.
7
Add butter, oregano and salt and romano cheese.
8
Stir well to incorporate.
9
Spray a 6 x 8 baking dish (or dish of your choice) with non stick cooking spray.
10
Put one half of the polenta in the baking dish and pat down to make firm.
11
Layer with spinach mixture, Italian sausage then cheese.
12
Add other half of polenta on top of filling and pat down to make firm.
13
Top polenta with remaining cheese and oregano.
14
Bake for 25-30 minutes until cheeses are melted.
15
Remove from oven and allow to cool.
16
Cut polenta and serve topped with marinara or spaghetti sauce and freshly grated romano cheese.

894

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 box instant polenta (9 oz), 4 1/2 cup chicken stock, 1/4 cup romano cheese, freshly grated, 3 tbsp fresh oregano, chopped plus 1 tbsp for topping, and more.

Yes, Herbed Stuffed Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herbed Stuffed Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions