Vegetarian€
Crispy Baked Polenta with Mushrooms and Spinach
Prepare a tasty and healthy baked polenta that combines a creamy center with a crispy crust. This baked polenta with mushrooms is an excellent gluten-free meal for any day.
Prep time
15 min
Cook time
35 min
Total time
50 min
Servings
4
Recipe
For the polenta
Cereals, corn grits, yellow, regular and quick, unenriched, dry
200 gSoup, SWANSON, vegetable broth
800 mlOil, olive, extra virgin
20 mlNUTRITIONAL YEAST
15 gSalt, table, iodized
0.5 tspFor the filling
Mushrooms, white button
250 gSpinach, baby
100 gGarlic, raw
2 cloveOil, olive, extra virgin
10 mlSpices, thyme, dried
1 pinchSpices, pepper, black
0.25 tspPer servingTotal
Calories:296.9 kcal1187.6 kcal
Protein:9.5 g38.1 g
Carbohydrates:45.2 g180.9 g
Fiber:2 g7.8 g
Water:282.7 ml1130.7 ml
Fat:8.2 g32.6 g
Micronutrients
Sugar:2.7 g10.9 g
Saturated fat:1.3 g5.3 g
Cholesterol:0 mg0 mg
Sodium:883.2 mg3532.8 mg
Potassium:507.4 mg2029.7 mg
Calcium:31.9 mg127.7 mg
Iron:1.5 mg5.8 mg
Magnesium:45.5 mg181.8 mg
Zinc:0.7 mg2.9 mg
Phosphorus:109 mg435.9 mg
Vitamin C:9.3 mg37 mg
Vitamin A:104.5 µg418 µg
Vitamin D:0.1 µg0.5 µg
Vitamin B12:0 µg0.1 µg
Instructions
1
Bring the vegetable stock to a boil in a saucepan. While whisking constantly, gradually pour in the polenta to prevent lumps from forming.
2
Cook the polenta over low heat for about 5 to 10 minutes (depending on the type), until it thickens. Finally, stir in the olive oil, nutritional yeast, and salt.
3
Immediately pour the cooked polenta into a baking dish lined with parchment paper. Use a spatula to spread it to a thickness of about 2 cm and let it cool and firm up slightly.
4
Meanwhile, in a pan, sauté the mushrooms in oil until they release their liquid and turn golden-brown. Add the garlic, thyme, salt, and pepper. Once the garlic becomes fragrant, stir in the spinach just until it wilts.
5
Cut the polenta in the baking dish into squares or triangles. Arrange the prepared mushrooms and spinach on top.
6
Bake in the oven at 200 °C for about 15 to 20 minutes, until the edges of the polenta turn golden and crispy.
Nutritional benefits
This meal contributes to a stable energy supply thanks to the complex carbohydrates in the corn grits, while nutritional yeast provides a natural source of B vitamins to support the nervous system.
Similar recipes
17 g
93 g
19 g
Share your opinion
0,00 comments
Flavor
0,0
Prep time
0,0
Difficulty
0,0
Satisfaction
0,0
About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.