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12Ingredients
90Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups polenta
- 8 cups water
- 1 3/4 tsp. kosher salt
- 2 Tbsp. unsalted butter
- 2 1/2 Tbsp. olive oil (divided)
- 1 onions (large, sliced)
- 2 cloves garlic (minced)
- 16 oz. cremini mushrooms (sliced)
- 12 oz. baby spinach (or other greens)
- 2 oz. goat cheese
- 3/4 cup whole milk ricotta cheese
- 2 tsp. fresh thyme leaves
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium1420mg59% |
| Potassium1260mg36% |
| Protein17g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A180% |
| Vitamin C50% |
| Calcium35% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Sallie C. 2 years ago
After making much-needed adjustments to the polenta recipe, it turned out fine Used vegetable stock, garlic, pepper, thyme, and some parmesan cheese. Polenta made with water and salt is bland and unappetizing. It also certainly doesn't need to cook for at least 30 minutes. I recently made the mushroom ragout from Lidia's Kitchen, and used that, the onions, ricotta, goat cheese, kale, and added some crumbled Manchego cheese. It was delicious.