Dinner

Baked Polenta with Spinach, Mushroom and Feta Cheese is for Dinner.

Baked Polenta with Spinach, Mushroom and Feta Cheese takes several minutes to prepare.

Baked Polenta with Spinach, Mushroom and Feta Cheese takes 30 minutes to cook.

Baked Polenta with Spinach, Mushroom and Feta Cheese makes 12 servings.

The ingredients for Baked Polenta with Spinach, Mushroom and Feta Cheese are:

1 cup polenta (corn grits), dry
1 medium onion, chopped
4 cups fresh baby spinach
2 large portobella mushroom caps, chopped
4 cloves garlic, minced
4 oz feta cheese, crumbled
2 cups chicken stock
2 cups water
1 1/2 Tbsp olive oil
salt and pepper to taste

Here is how you make Baked Polenta with Spinach, Mushroom and Feta Cheese:

Preheat oven to 375. Saute onion, mushrooms and garlic in olive oil. Add Spinach until it wilts. In a separate pan, bring liquids (water, chicken stock) to a boil and slowly whisk in polenta. Reduce heat to low and simmer for 10 minutes. Wisk often to prevent sticking and burning. Remove from heat and stir in feta cheese. Combine with mushroom and spinach mixture. Add salt and pepper to taste. Spoon polenta into cooking-sprayed muffin tins. Bake at 375 for 30-40 minutes. One "muffin" is one serving. Number of Servings: 12Recipe submitted by SparkPeople user VOODOOLADY1.

The nutritional information for Baked Polenta with Spinach, Mushroom and Feta Cheese is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 100.1

• Total Fat: 3.7 g
• Cholesterol: 4.5 mg
• Sodium: 189.5 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 1.3 g
• Protein: 4.3 g