Today’s Tasty Pick: Spinach & Mushroom Polenta Stacks

It’s Thirst-Day!!

Helloooo, family! We made it! Grab a seat, get comfy, and welcome back.

I hope you are all doing amazing and enjoying this beautiful day God has blessed us with.

Since we are all here, let’s get straight to the good stuff.

Today’s superstar is Spinach & Mushroom Polenta Stacks.

I’m keeping it short and sweet today because this recipe does all the talking. It’s very yummy, and honestly works any time of the day—breakfast, lunch, dinner… or that “I’m just hungry” hour.

Now, before my stomach starts grumbling, let me show you exactly how to bring this delicious star to life!

How to make Spinach & Mushroom Polenta Stacks

Ingredients:
For the Polenta:

• 1 cup instant polenta (maize meal)
• 3 cups vegetable stock
• 2 tablespoons butter
• ½ cup grated cheddar or Parmesan cheese
• Salt and black pepper

For the Topping:

• 250 g mushrooms, sliced
• 2 cups fresh spinach
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• ¼ cup cream
• 1 tablespoon lemon juice

Garnish:

• Fresh parsley
• Extra grated cheese

Method:

1. Bring the vegetable stock to a gentle boil.
2. Slowly whisk in the polenta and cook until thick and creamy.
3. Stir in the butter, cheese, salt, and pepper.
4. Spread the polenta into a shallow dish and allow it to cool slightly until firm enough to cut.
5. Heat olive oil in a pan and sauté the onion and garlic until fragrant.
6. Add the mushrooms and thyme and cook until golden.
7. Stir in the spinach and cook until wilted.
8. Pour in the cream and lemon juice and simmer for 2 minutes.
9. Cut the polenta into circles or squares and stack them on serving plates.
10. Spoon the creamy mushroom and spinach mixture over the top.
11. Garnish with parsley and extra cheese.

HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Egg and Avo Veg Bowl