Garlic and Herb Polenta Skillet
Creamy polenta cooked in vegetable stock and topped with sautéed mushrooms and greens for a rustic, satisfying dinner.
Ingredients (serves 3)
- 4 cups vegetable stock
- 1 cup cornmeal
- 3 tablespoons olive oil
- 8 ounces mushroom
- 3 cloves garlic
- 4 cups spinach or kale
- 1 teaspoon dried oregano
- salt and black pepper to taste
- fresh parsley
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Save this recipeInstructions
- 1
Bring vegetable stock to a boil in a large pot. Slowly whisk in cornmeal, stirring constantly to avoid lumps.
- 2
Reduce heat and simmer 15 minutes, stirring frequently, until polenta is thick and creamy.
- 3
Meanwhile, heat olive oil in a skillet over medium-high heat. Sauté mushroom until golden, 5 minutes. Add garlic and cook 1 minute.
- 4
Stir in spinach and oregano. Cook until wilted, 2 minutes. Season with salt and pepper.
- 5
Pour polenta into bowls and top with mushroom and greens. Garnish with fresh parsley.
