Spinach Polenta Vegetable Casserole

by Kelli H. on April 8, 2014

Happy Meatless Monday!

I’m not usually one to celebrate meatless Monday since I usually like to use up my meat earlier in the week to keep it fresh. Since I had flank steak on Saturday and ham on Sunday I figured I should give the meat a rest and hold off.

Last week in the kitchen I was pretty unsuccessful. I made some tasty meals but nothing really blog worthy, hence the silence over here for the last week. One vegetarian burger recipe was so good (tasting) but was kind of a flop in the execution, so I’m remaking them this week and making them into turkey burgers, which I hope to share soon.

I guess I should talk a little bit about the meal I’m sharing. Well let’s see, I’m a lover of polenta. I used to not be such a fan many moons ago but luckily I learned how to make it like a pro back in the day and now I’ve never made polenta I didn’t like. This time I was excited to try something new! I’d never added spinach into polenta before and it worked out awesome! I’ll definitely be doing it again in the future. I think some people think polenta sounds hard to make, but if you can make rice or oatmeal I’m sure you can make polenta. You’ve just got to make sure you whisk the polenta in evenly and don’t stop whisking until it thickens up! It thickens usually within 5 minutes.

It’s kind of funny calling this a casserole because serving it is like serving slop. A delicious slop to be fair. Leftovers tomorrow will totally firm up, but it didn’t have time to set up before I dished it up. Oh well…same delicious taste!

Spinach Polenta Vegetable Casserole
Adapted from Budget Bytes

4 cups broth
1 cup cornmeal
1/2 teaspoon Kosher salt
8 oz frozen chopped spinach
1 tablespoon olive oil
1 small onion, diced
1 zucchini, diced
1 (8 oz) package mushrooms, sliced
2 cloves garlic, minced
1 (15 oz) can diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
4 oz mozzarella cheese, shredded

1. In a pot over high heat; bring broth to a boil. Whisk in 1 cup cornmeal and continue whisking until it thickens. Stir in salt and reduce heat to medium. Whisking will take about 5 minutes for it to thicken. Once it thickens; stir in the frozen spinach and mix until combined.

2. Grease an 8×8 baking dish and pour polenta into dish. Place in refrigerator to set up while you finish.

3. Preheat oven to 350 degrees.

4. In a saute pan over medium heat; add olive oil and saute onions until soft about 3-5 minutes. Stir in zucchini, mushrooms, garlic, and saute for about 3-5 minutes until soft. Stir in diced tomatoes, basil, oregano, paprika, and pepper. Let simmer for 5-10 minutes.

5. Remove polenta from refrigerator and top with vegetables. Top vegetables with cheese and bake for 20-25 minutes. Remove from oven and let sit a few minutes before digging in.

*Note: The polenta will most likely not set up enough after removing it from the oven. It’s still delicious even though it’s quite runny. Leftovers will definitely set more over night.

{ 2 comments… read them below or add one }

Natalie April 9, 2014 at 4:59 pm

this looks great! we’re actually having goat cheese polenta tomorrow night!

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Natalie April 9, 2014 at 6:41 pm

I’ve never made my own polenta but it’s always on my list of things to try! I love the idea of adding spinach and all the additional veggies you threw into this!

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