Spinach Polenta With Mushroom Ragoût Recipe

Name: Spinach Polenta With Mushroom Ragoût
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 1/2 cups chopped onion (about 1 medium); 2 garlic cloves, minced; 2 (6-ounce) packages sliced Portobello mushrooms, cut into fourths; 1 teaspoon fresh thyme leaves; 3/4 teaspoons salt, divided; 1/2 teaspoon pepper, divided; 2 teaspoons cornstarch; 1 cup vegetable broth; 1/3 cup dry sherry or dry white wine; 1 teaspoon Worcestershire sauce; 3 1/2 cups water; 1 cup quick-cooking polenta (such as Buitoni); 1 (6-ounce) package baby spinach (about 4 cups); 1/3 cup (1.3 ounces) grated fresh Parmesan cheese; 1 tablespoon yogurt-based spread (such as Brummel and Brown)

Servings: persons

2 teaspoons olive oil
1 1/2 cups chopped onion (about 1 medium)
2 garlic cloves, minced
2 (6-ounce) packages sliced Portobello mushrooms, cut into fourths
1 teaspoon fresh thyme leaves
3/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
2 teaspoons cornstarch
1 cup vegetable broth
1/3 cup dry sherry or dry white wine
1 teaspoon Worcestershire sauce
3 1/2 cups water
1 cup quick-cooking polenta (such as Buitoni)
1 (6-ounce) package baby spinach (about 4 cups)
1/3 cup (1.3 ounces) grated fresh Parmesan cheese
1 tablespoon yogurt-based spread (such as Brummel and Brown)

1
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute 5 minutes or until tender. Add mushrooms, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook over medium-high heat 8 minutes or until mushrooms are tender, stirring frequently. Combine cornstarch, broth, sherry, and Worcestershire sauce; stir well. Add cornstarch mixture to mushroom mixture; bring to a boil over medium-high heat. Cook 2 minutes or until mixture is slightly thick, stirring frequently.
2
Bring water to a boil in a large saucepan. Stir in polenta; reduce heat to medium, and cook 3 to 5 minutes or until thick, stirring constantly. Add spinach, yogurt-based spread, cheese, and remaining 1/4 teaspoon each of salt and pepper; stir well to combine. Remove from heat; let stand 3 minutes or until spinach wilts, stirring often. Spoon polenta onto plates and top with mushroom mixture.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 1/2 cups chopped onion (about 1 medium), 2 garlic cloves, minced, 2 (6-ounce) packages sliced Portobello mushrooms, cut into fourths, and more.

Yes, Spinach Polenta With Mushroom Ragoût falls under the Vegetarian 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.

Spinach Polenta With Mushroom Ragoût

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