Creamy Mushroom and Spinach Polenta with Parmesan

Why You’ll Love This Recipe

• Creamy, ultra-comforting polenta topped with garlicky mushrooms and silky spinach.
• Clear, foolproof method for lump-free, spoonable polenta every time.
• Weeknight-simple but dinner-party worthy; ready in under an hour.
• Flexible: vegetarian with pantry swaps and easy dairy-free options.

Grocery List

• Produce: Mixed mushrooms (1 lb), baby spinach (5 oz), garlic (3 cloves), fresh thyme, parsley or chives, lemon (optional)
• Dairy: Whole milk, unsalted butter, Parmesan cheese
• Pantry: Stone-ground polenta, low-sodium vegetable broth, extra-virgin olive oil, kosher salt, black pepper, bay leaf, red pepper flakes (optional), dry white wine or sherry (optional)

Full Ingredients

Herbed Polenta

• 4 cups low-sodium vegetable broth
• 1 cup whole milk
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1 cup (160 g) stone-ground polenta (not instant)
• 3 tablespoons unsalted butter
• 1/2 cup (45 g) finely grated Parmesan cheese
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/4 teaspoon freshly ground black pepper

Mushroom and Spinach Topping

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 pound mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced 1/4 inch thick
• 3 cloves garlic, thinly sliced or minced
• 1 teaspoon fresh thyme leaves
• 5 ounces baby spinach (about 5 cups loosely packed)
• 1 tablespoon dry white wine or dry sherry (optional)
• 1 teaspoon fresh lemon juice (optional)
• 1/4 teaspoon red pepper flakes (optional)
• Kosher salt and freshly ground black pepper, to taste

To Finish

• 1 tablespoon extra-virgin olive oil, for drizzling
• 2 tablespoons finely grated Parmesan cheese, for dusting
• 1 tablespoon chopped fresh flat-leaf parsley or chives (optional)

Step-by-Step Instructions

Step 1: Prep and heat the broth

Clean and slice the mushrooms, mince the garlic, and strip thyme leaves. In a 4- to 5-quart heavy saucepan, combine the vegetable broth, milk, bay leaf, and 1 teaspoon kosher salt. Bring to a boil over medium-high heat until bubbling at the edges.

Step 2: Whisk in polenta and simmer gently

While the liquid is at a lively simmer, whisk in the polenta in a slow, steady stream, whisking constantly to prevent lumps. Reduce heat to low so the surface barely bubbles. Simmer 25–30 minutes, stirring frequently (every 3–5 minutes) with a wooden spoon, scraping the bottom and sides. Aim for a gentle simmer around 185–195°F if you use a thermometer. If it becomes too thick before the grains are tender, whisk in 1/4 cup hot water or broth at a time.

Step 3: Finish the polenta until creamy

When the polenta tastes tender (no gritty center), remove and discard the bay leaf. Stir in 3 tablespoons butter, 1/2 cup Parmesan, 1 teaspoon thyme, and black pepper. Taste and adjust salt. Keep warm over the lowest heat, partially covered; add a splash of hot water or milk if it thickens.

Step 4: Brown the mushrooms

Heat a 12-inch skillet over medium-high. Add 2 tablespoons olive oil and 1 tablespoon butter. When hot and shimmering, add mushrooms in an even layer. Cook undisturbed for 4 minutes, then stir and continue cooking 2–4 minutes until well browned and edges are caramelized. Season with about 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 5: Add garlic and wilt the spinach

Reduce heat to medium. Add garlic and 1 teaspoon thyme; cook 30–45 seconds until fragrant. Deglaze with white wine or sherry, scraping up browned bits; simmer 30 seconds to reduce. Add red pepper flakes if using, then add spinach in batches, tossing just until wilted, 1–2 minutes. Finish with lemon juice, and adjust seasoning.

Step 6: Plate and finish

Spoon the soft, herbed polenta into warm bowls. Top with the mushroom–spinach mixture. Drizzle each serving with a little extra-virgin olive oil and dust with Parmesan. Garnish with parsley or chives if you like. Serve immediately while creamy and hot.

Pro Tips

• For the creamiest texture, use stone-ground polenta and a 1:5 polenta-to-liquid ratio; stir often and keep the heat low.
• Stream the polenta into actively simmering liquid while whisking to avoid lumps.
• Use a wide skillet and avoid crowding the mushrooms; cook in two batches if needed for better browning.
• Season the polenta after adding Parmesan; the cheese and broth both add salt.
• To hold polenta for up to 1 hour, keep it covered on very low heat or in a double boiler, whisking in hot water or milk as needed.

Variations

• Dairy-free/vegan: Use unsweetened oat or almond milk, replace butter with olive oil, and swap Parmesan for nutritional yeast or a plant-based Parmesan.
• Herb swap: Try sage or rosemary in the polenta; finish with lemon zest for brightness.
• Add a protein: Top each bowl with a soft-poached egg, or add crisped pancetta or oven-roasted cherry tomatoes.

Storage & Make-Ahead

Refrigerate leftovers in separate containers for up to 4 days. Polenta will firm up as it cools; reheat gently on the stovetop with 2–4 tablespoons hot water or milk per serving, whisking until smooth. The mushroom–spinach topping reheats quickly in a skillet over medium heat. To make ahead, cook polenta to just tender and hold it covered in a 170°F oven or in a double boiler for up to 1 hour, stirring in splashes of hot water as needed. Polenta also freezes well in a slab; later, slice and pan-sear for polenta cakes.

Nutrition (per serving)

Approximate: 470 calories; 14 g protein; 41 g carbohydrates; 27 g fat; 4 g fiber; 830 mg sodium. Values will vary based on brands and optional ingredients.