Description
These Spinach and Mushroom Polenta Stacks are a comforting, savory dish featuring creamy homemade polenta layered with sautéed mushrooms and garlicky spinach, topped with melted cheese and baked to bubbly perfection. Ideal as a vegetarian main or hearty side, this recipe combines rich flavors and textures with a wholesome, gluten-free base.
Ingredients
Polenta
- 1 cup stone-ground polenta
- 5 cups water
- 2-3 tbsp butter
- 2 oz Parmesan cheese, grated
- Salt to taste
Mushrooms
- 1 lb sliced baby bella mushrooms
- ½ onion, thinly sliced red or sweet yellow
- A few sprigs of thyme
- 1 tbsp balsamic vinegar
- 2 tbsp butter
- 1 tsp crushed red pepper (chili flakes)
- Salt to taste
Spinach
- 1 ½ lbs fresh spinach leaves
- 4-5 garlic cloves, minced
- 2 tbsp butter
- Salt to taste
- 8 oz grated cheese (a mix of Monterey Jack and mozzarella recommended)
Instructions
- Prepare the Polenta: Soak the stone-ground polenta in water overnight. Line a quarter sheet pan with parchment paper or butter it generously. Combine the soaked polenta and all soaking water in a large pot and bring to a boil over medium heat, stirring occasionally. When boiling, stir until thick and bubbling, then reduce heat to simmer. Whisk frequently and cook for 30-40 minutes until polenta thickens and pulls away from pot sides. Stir in salt, butter, and Parmesan cheese. Pour hot polenta into prepared pan, spread evenly, cover with parchment, and let cool completely until set.
- Cook the Mushrooms: Melt butter in a pan over medium heat. Add thyme and sliced onions, sauté until onions soften. Add mushrooms and a pinch of salt, increase heat to medium-high, and sauté until mushrooms soften and caramelize slightly. Stir in balsamic vinegar and adjust salt to taste. Cook for 2-3 more minutes for flavors to meld. Transfer mushrooms to a bowl and set aside.
- Sauté the Spinach: Using the same pan, add minced garlic, a pinch of salt, and butter over medium-high heat. Once butter melts, add spinach in batches, allowing each to wilt before adding the next. Toss spinach thoroughly with garlic and butter then remove from heat.
- Assemble the Stacks: Preheat oven to 350°F (180°C). Remove set polenta from pan and cut into 6-8 squares. Place polenta squares on a parchment-lined baking tray. Top each square evenly with sautéed spinach, followed by mushroom mixture. Sprinkle grated Monterey Jack and mozzarella cheese over each stack, season lightly with salt.
- Bake to Finish: Bake stacks in the preheated oven for 20-30 minutes until the cheese is melted and bubbly. Optionally, serve two stacked squares topped with a poached or fried egg and chopped fresh herbs such as dill or thyme.
Notes
- Soaking polenta overnight shortens cooking time and improves texture.
- Use stone-ground polenta for authentic texture and flavor.
- Mixing two cheeses adds richness and meltability; Monterey Jack and mozzarella are recommended.
- Optionally top with an egg and fresh herbs for a complete meal.
- Keep stirring polenta during cooking to prevent lumps and sticking.
- The recipe is gluten-free and vegetarian.
