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Spinach and Mushroom Polenta Stacks

Dini from The Flavor Bender
  • minutes
  • Serves 3

INGREDIENTS

1 cup

stone-ground polenta

5 cups

water

2 tbsp

butter

2 oz

Parmesan cheese, grated

Salt

1 lb

sliced baby bella mushrooms

1/2

onion sliced thin (red or sweet yellow)

1

few sprigs of thyme

1 tbsp

balsamic vinegar

2 tbsp

butter

1 tsp

chilli flakes (crushed red pepper)

Salt

1 1/2

lbs fresh spinach leaves

4

garlic cloves minced

2 tbsp

butter

Salt

8 oz

grated cheese (I used a mix of Monterey jack and mozzarella)