Cheesy Polenta with Sauteed Spinach and Chanterelles

January 24, 2010 By: Megabeth Category: Main Dishes Print This Post Print This Post

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Polenta with Spinach and ChanterellesLooking for a little something different to make for dinner tonight that’s easy to make, warm and filling?  Then make this polenta with spinach and chanterelle mushroom dish. This is definitely going to be on normal rotation in my kitchen especially during this seemingly never-ending winter.

I had three pans going at the same time on the stove – mushrooms were simmering, polenta was cooking and the spinach was sauteing. Never fear, though, you won’t get that “spinning plates” feeling. Everything cooks in it’s own time and there is no fear of burning or overcooking.

Cheesy Polenta with Sauteed Spinach and Chanterelles
adapted by Megabeth from What the Hell Does a Vegan Eat Anyway?

1 cup fine cornmeal
1 Tablespoon salt
2 Tablespoons margarine
1/2 cup Gouda cheese, shredded
freshly ground pepper
1 oz package dried chanterelle mushrooms
1 cup vegetable broth
olive oil
1 garlic clove, minced
3-4 tightly packed cups fresh baby spinach

Add mushrooms and stock to a small pot, bring stock to a boil.  Turn heat to low and let them simmer for about 20 minutes.Polenta with Spinach and Chanterelles

In large pot, bring three cups of water to a boil with 1 Tablespoon of salt. Whisk the cornmeal into the boiling water and turn heat to low. Let cornmeal absorb the water, then add an additional 3 cups of water 1/2 cup at a time. Let each 1/2 cup of water absorb before adding the next. Stir occasionally to ensure that the polenta does not stick to the bottom of the pan.Polenta with Spinach and Chanterelles

When the polenta is near the end of cooking, remove mushrooms from cooking broth and then saute in a small pan with 2 teaspoons olive oil. Add a splash of tamari to the mushrooms. Heat through and remove from pan into a small bowl. (If there are large pieces of mushrooms, feel free to cut some smaller.)

Add another 3 teaspoons of olive oil and garlic to the saute pan. Let garlic saute a bit. Add spinach to pan and wilt. Remove from heat.Polenta with Spinach and Chanterelles

Once the polenta is cooked, stir in gouda and margarine into the pan. Add freshly ground pepper to taste. Stir to combine. Cook for another 3-4 minutes until cheese and butter is melted.Polenta with Spinach and Chanterelles

Add polenta to serving bowl, top with sauteed spinach and mushrooms. Shred some additional gouda on the top to taste.Polenta with Spinach and Chanterelles

 Polenta with Spinach and Chanterelles

1 Comments to “Cheesy Polenta with Sauteed Spinach and Chanterelles”

  1. Looks fantastic!!


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