It’s cold outside. And snowy. And did I mention it’s cold? Right about now every year I get fed up with winter. This year I’m extra fed up though since any plans for a sun-soaked Floridian weekend are a no-go thanks to this pandemic that has officially overstayed its welcome! So, what’s a girl to do? Make some comfort food. The official fix always! Polenta is the ultimate comfort food. It is like eating a big bowl of porridge—only for some reason you feel fancy as you cup your hands around the piping hot bowl. This recipe takes polenta to the next level yet is incredibly simple and hands off. I’ve made a few key changes to the original recipe by Bon Appetit, (linked here), including using broth instead of water, adding different veggies and cutting out the high temp roast out which always seems to lead to burnt veggies. One of my favorite things in life to take a recipe and make it my own. I encourage you do the same. Never be afraid to make some changes—trust your instincts!
Get cooking!
Add instant polenta to your shopping list and make this before the weather warms up. I usually buy the brand Sclafani—it comes vacuum packed, so it seems like it is solid, but it has a cornmeal consistency. If you’re looking for some other comfort foods to get you through the winter, try Cacio e Pepe (cheese and freshly ground peppered pasta), this Pasta with Mushrooms, Chickpeas and Sun-Dried Tomatoes, or if you’re into ravioli both this Almost Homemade Sauce and Mushroom Cream Sauce are winners in my house. On snowy days, I often make a big pot of Vegetarian Chili or French Onion Soup. As always, let me know how your Baked Creamy Polenta with Mushrooms, Tomatoes and Spinach comes out by leaving a comment below. Buen provecho! Enjoy!
Baked Creamy Polenta with Mushrooms, Tomatoes and Spinach
Equipment
- Oven and stove top
Ingredients
Roasted vegetables
- 8 oz mixed mushrooms (crimini, shitake, oyster, baby portobella, etc.), roughly cut into 1” pieces
- 12-15 cherry tomatoes, halved
- 1 medium onion, halved and thinly sliced
- 3 or more cloves of garlic, sliced
- ½ tsp dried thyme (fresh is even better)
- ½ tsp garlic powder
- salt and freshly ground pepper to taste
- 2 tbsp extra virgin olive oil
- cooking spray of choice
Baked Polenta
- 1 32 oz box (4 cups) broth of choice (I use veggie)
- ½ cup water
- 2 tbsp butter
- 1 cup instant polenta (I use the brand Sclafani)
- 2 large handful of baby spinach
- 1/3 cup grated Parmesan or Romano cheese
- 1 tbsp red wine vinegar
Instructions
- Place racks in upper and lower thirds of oven; preheat to 325°. In a large bowl, combine all the roasted vegetable ingredients, gently tossing to coat evenly. Line a baking sheet with foil and coat with cooking spray. Spread vegetables out in an even layer, making sure not to crowd the mushrooms (you want them to roast, not steam). Use a second baking sheet if necessary. Place on upper rack of preheated oven and bake until polenta is ready (about 35 minutes), tossing after about 15 minutes.
- Meanwhile, in a large ovenproof saucepan, bring broth and water (you need a total of 4 ½ cups of liquid) to boil. Add butter and stir to melt. Slowly (this is important!) add polenta, stirring constantly. Return mixture to a boil, immediately cover pot, and transfer to lower rack of oven. Bake polenta for 25-30 minutes (check it at 25 minutes—it is done when it has absorbed all of the liquid).
- Remove polenta from the oven, place on stovetop and carefully uncover. Stir, scrapping any polenta off the bottom of the pan. Add cheese, spinach and vinegar to polenta and mix until cheese is melted, and spinach is wilted. Taste and adjust seasoning. Cover and keep warm over low heat.
- Remove veggies from oven. Divide polenta among bowls and top with roasted veggies. Sprinkle with some extra cheese for good measure and serve immediately. If reheating leftovers, add a bit of liquid (water, broth or milk) to get original consistency.
