Baked Polenta with Spinach, Mushroom and Feta Cheese

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Nutritional Info
  • 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

View full nutritional breakdown of Baked Polenta with Spinach, Mushroom and Feta Cheese calories by ingredient

Number of Servings: 12


    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


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.

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