Creamy Pesto Polenta Bake with Greens and Mushrooms
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $13.50
- Nutrition
- 420 cal · 18g protein
- one-pot
- meatless
🍳 1 pan + 1 bowl · Picky-eater safe bet: cheese
Creamy Pesto Polenta Bake with Greens and Mushrooms is a Italian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $14 in groceries. You'll need 1 pan + 1 bowl, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Dairy · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 cups whole milk
- 1½ cups polenta cornmeal
- 1 cup fresh basil pesto
- 2 cups shredded mozzarella cheese
- 5 cups fresh spinach
- 1 lb mushrooms
- 3 tbsp butter
- 1/2 cup parmesan cheese
Steps
- Bring whole milk to a simmer in a large pot, whisk in polenta cornmeal in a slow stream while stirring constantly to prevent lumps, then cook over medium-low heat for 15 minutes, stirring frequently, until very thick and creamy.
- While polenta cooks, slice mushrooms and sauté in 1.5 tablespoons butter over medium-high heat until golden, about 6 minutes; add spinach and cook until wilted, about 2 minutes, then season with salt and pepper.
- Stir basil pesto, mozzarella, and remaining 1.5 tablespoons butter into the cooked polenta; divide among four shallow bowls.
- Top each polenta bowl with sautéed mushroom-spinach mixture and 2 tablespoons parmesan cheese, then serve immediately.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 18 g
- Carbohydrates
- 38 g
- Fiber
- 5 g
- Sugar
- 3 g
- Fat
- 22 g
- Saturated fat
- 10 g
- Sodium
- 760 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Elizabeth Jamieson / Unsplash