Portobello Polenta Bowls
These quick and easy Portobello Polenta Bowls are flavorful, filling, and a great way to use leftovers.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 3 cups vegetable broth* $0.39
- 1 cup water $0.00
- 1 cup cornmeal $0.24
- 1 Tbsp olive oil $0.16
- 2 cloves garlic $0.16
- 8 oz baby portobello mushrooms** $2.29
- 1/4 tsp dried thyme $0.03
- 8 oz frozen chopped spinach $0.80
- 1 cup marinara sauce $0.79
- 2 oz feta cheese $0.87
- salt and pepper to taste $0.05
Bring 3 cups of vegetable broth to a boil in a sauce pot. Stir together the cornmeal and one cup of water, then pour into the boiling broth. Stir the mixture and allow it to come back up to a simmer. Turn the heat down to low, place a lid on top, and allow to simmer for 10-15 minutes, or until very thick. Stir occasionally to prevent it from sticking to the bottom of the pot.
Mince the garlic and slice the mushrooms. Add the olive oil, mushrooms, garlic, and thyme to a large skillet and sauté over medium heat until the mushrooms are limp. Season the mushrooms lightly with salt and pepper.
Remove the mushrooms from the skillet (leaving any liquids behind in the skillet) and add the frozen spinach. Sauté the spinach until heated through. Season lightly with salt and pepper. (It's okay if the mushrooms and spinach are a little on the bland side because the marinara, feta, and polenta all provide a lot of flavor and salt.)
Spoon one cup of polenta into each bowl, then top with 1/4 cup of marinara sauce (warm the marinara sauce in the microwave or a small pot if desired). Divide the mushrooms and spinach between the four bowls, then crumble 1/2 oz. of feta over each bowl. Serve warm.
*I use Better Than Bouillon soup base to make my broth. **You can use regular sized portobello mushrooms, thinly sliced, in place of the baby portobellos. You'll want about two to three large mushroom caps.