The Mediterranean Dish · by Abigail Chipley★ 5.0 (2)
Mushroom Polenta with Spinach and Parmesan
NUTRITION · PER SERVING50M COOK
CAL 22%·PRO 38%
CARBS 45G41% OF CAL
6G FIBER33G OTHER6G TOTAL SUGAR
FAT 21G44% OF CAL
7G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy polenta topped with sautéed mushrooms, spinach, and Parmesan cheese. A warm, comforting vegetarian main that's perfect for cold evenings.
mainmediterraneanbowl🫕 dutch oven🍳 skilletgluten freevegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup polenta or medium-ground cornmeal
- 4 cups water
- 1 1/2 teaspoon kosher salt
- 1 1/2 tablespoons unsalted butter
- 1/4 cup finely grated Parmesan cheese
- 3 tablespoons extra virgin olive oil, (plus more to serve)
- 1 1/2 pounds mushrooms, (thinly sliced)
- 1 large shallot, (finely chopped)
- 4 garlic cloves, (minced)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon ground black pepper
- 1/4 cup dry white wine
- 1/2 teaspoon salt
- 3 cups bag baby spinach
- Parmesan cheese, (to serve)
At a glance
PER SERVING · TIME 50M
CAL 22%·PRO 38%
CARBS 45G41% OF CAL
6G FIBER33G OTHER6G TOTAL SUGAR
FAT 21G44% OF CAL
7G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1401mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1583mg
- Calcium
- 315mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1401MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.