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Creamy Polenta with Sauteed Greens and Mushrooms

  • Author: Tonya | The Midwest Kitchen Blog
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: dinner
  • Method: stove top

Description

This creamy polenta with sauteed greens and mushrooms is a whole meal by itself! Creamy polenta is topped with a mix of red swiss chard, spinach, and kale, sauteed portabella mushrooms, and lots of minced garlic. This healthy vegetarian meal is filling and delicious and packed with so much flavor!


Ingredients

Scale

Polenta

  • 1 cup chicken broth
  • 1 1/2 cup water
  • 1/4 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 cup dried polenta
  • 4 tablespoons unsalted butter, cubed

Sauteed mixed greens and mushrooms

  • 1 bundle of spinach, chopped
  • 1 bundle of red swiss chard, chopped
  • 1 bundle of kale, stems, and ribs removed
  • 6 tablespoons olive oil
  • 2 portobello mushrooms, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 large cloves garlic, minced
  • 1/4 cup water

 


Instructions

  1. Cooking the creamy polenta. In a medium pot bring to a boil chicken broth, water, salt, and dried thyme. Slow whisk in the dried polenta. Reduce the heat to low and cook until the polenta has thickened and is tender (15 – 20 minutes). Whisk occasionally to prevent it from burning on the bottom.
  2. After it’s done, whisk in cubes of butter until the polenta is creamy. Set aside.
  3. Cooking the sauteed greens and mushrooms. Start by first rinsing and chopping the spinach, red chard, and kale. It’s easier to chop the greens when you roll them first and then chop them horizontally and vertically. Set aside. 
  4. Next, heat 2 tablespoons of olive oil in a large skillet, and add the cubed mushrooms, salt, and black pepper. Cook until the mushrooms start to brown and have released most of their juices, 5 minutes. Make a hole in the middle of the pan then add minced garlic. Cook for 1 – 2 minutes.
  5. Add the remaining oil to the pan and the chopped leafy greens to the skillet with ¼ cup of water. You might need to work in batches. Cook until the greens are tender, 10 – 15 minutes. Taste and adjust seasoning if needed. 
  6. Serve overtop a bowl of creamy polenta. Serve and enjoy!

Notes

4 servings of sauteed greens

Store leftover greens and polenta separately for up to 5 days.

Reheat greens in a pot with a splash of water or broth until heated through.

Reheat polenta with a splash of water or broth whisking until creamy.

Keywords: creamy polenta, best creamy polenta recipe, sauteed greens, spinach, red swiss chard, kale, mushroom

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