Sautéed Mushroom and Spinach Polenta Bowls

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Creamy polenta topped with sautéed garlic mushrooms and fresh spinach makes for a hearty vegetarian meal. This Italian Super Bowl recipe (vegetarian, gluten free), ready in about 40 minutes, pairs polenta, water, and salt for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup polenta
• 4 cups water
• 1 tsp salt
• 3 tbsp olive oil
• 3 garlic cloves
• 8 oz cremini mushrooms
• 4 cups fresh spinach leaves
• 1/2 tsp black pepper
• 1/4 cup grated parmesan cheese

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Instructions

1. Step 1: In a medium saucepan, bring 4 cups of water and 1 tsp salt to a boil. Slowly whisk in 1 cup polenta, reduce heat to low, and cook, stirring frequently for 25 minutes until thick and creamy.
2. Step 2: While polenta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Mince 3 garlic cloves and add to the skillet, sautéing for 1 minute until fragrant.
3. Step 3: Add 8 oz sliced cremini mushrooms to the skillet and cook for 6-7 minutes until golden and tender. Add 4 cups fresh spinach leaves and cook, stirring, for 2 minutes until wilted. Season with 1/2 tsp black pepper.
4. Step 4: Remove polenta from heat and stir in 1/4 cup grated Parmesan cheese and 1 tbsp olive oil until smooth.
5. Step 5: Divide polenta into bowls and top with the sautéed mushroom and spinach mixture. Serve warm.