Spinach Polenta with Mushroom Ragoût

Yield: 4 servings (serving size: 1 cup polenta and 1/2 cup mushroom mixture)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Stand: 3 Minutes

Nutritional Information

Amount per serving
  • Calories: 309
  • Fat: 6.2g
  • Saturated fat: 1.9g
  • Protein: 11.5g
  • Carbohydrate: 50.5g
  • Cholesterol: 5mg
  • Iron: 2.9mg
  • Sodium: 899mg
  • Calories from fat: 18%
  • Fiber: 7.7g
  • Calcium: 165mg


  • 2 teaspoons olive oil
  • 1 1/2 cups chopped onion (about 1 medium)
  • 2 garlic cloves, minced
  • 2 (6-ounce) packages sliced Portobello mushrooms, cut into fourths
  • 1 teaspoon fresh thyme leaves
  • 3/4 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 teaspoons cornstarch
  • 1 cup vegetable broth
  • 1/3 cup dry sherry or dry white wine
  • 1 teaspoon Worcestershire sauce
  • 3 1/2 cups water
  • 1 cup quick-cooking polenta (such as Buitoni)
  • 1 (6-ounce) package baby spinach (about 4 cups)
  • 1/3 cup (1.3 ounces) grated fresh Parmesan cheese
  • 1 tablespoon yogurt-based spread (such as Brummel and Brown)


  1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add mushrooms, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook over medium-high heat 8 minutes or until mushrooms are tender, stirring frequently. Combine cornstarch, broth, sherry, and Worcestershire sauce; stir well. Add cornstarch mixture to mushroom mixture; bring to a boil over medium-high heat. Cook 2 minutes or until mixture is slightly thick, stirring frequently.
  2. Bring water to a boil in a large saucepan. Stir in polenta; reduce heat to medium, and cook 3 to 5 minutes or until thick, stirring constantly. Add spinach, yogurt-based spread, cheese, and remaining 1/4 teaspoon each of salt and pepper; stir well to combine. Remove from heat; let stand 3 minutes or until spinach wilts, stirring often. Spoon polenta onto plates and top with mushroom mixture.
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