Baked Polenta with Spinach, Mushroom and Feta Cheese

Name: Baked Polenta with Spinach, Mushroom and Feta Cheese Recipe
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 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

Minutes to Cook: 30

Number of Servings: 12

Ingredients

1 cup polenta (corn grits), dry 1 medium onion, chopped4 cups fresh baby spinach2 large portobella mushroom caps, chopped4 cloves garlic, minced4 oz feta cheese, crumbled2 cups chicken stock2 cups water1 1/2 Tbsp olive oilsalt and pepper to taste

Directions

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: 12

Recipe submitted by SparkPeople user VOODOOLADY1.

Servings Per Recipe: 12

Nutritional Info 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

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