Crisp Polenta Topped with Sautéed Spinach and Slow-Simmered Mushroom & Meat Sauce
User Reviews
5
6 reviews
Excellent
Crisp Polenta Topped with Sautéed Spinach and Slow-Simmered Mushroom & Meat Sauce
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Bring something special to the table with this well-loved recipe.
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Ingredients
- ½ cup mushroom click on link up above for the recipe, rustic, slow-simmered
- ½ cup meat sauce click on link up above for the recipe, rustic, slow-simmered
- 1½ tsp olive oil divided
- 1 tsp butter
- 3 lices basil garlic polenta
- 1 cup baby spinach
- 1 clove garlic minced
- Pinch crushed red pepper flakes
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- Parmesan Cheese shredded, fresh
- parsley garnish, fresh
Instructions
- Heat the leftover rustic slow-simmered mushroom meat sauce in a small saucepan over medium heat, stirring occasionally, until warmed through.
- While the sauce is warming, heat 1 teaspoon of olive oil and the butter in a large skillet over medium-high heat.
- Add the sliced polenta to the hot pan and cook for 2-3 minutes, or until golden brown. Flip over and cook the other side for 2-3 minutes, or until golden brown.
- While the polenta slices are cooking, heat the remaining 1/2 teaspoon of olive oil in another skillet over medium heat.
- Add the spinach, minced garlic, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring constantly for 1-2 minutes, or until spinach is just wilted but still bright green. Remove from the heat.
- Place the crisp polenta slices on the serving plate. Top with a spoonful of garlicky sautéed spinach followed by a dollop of the warmed mushroom meat sauce. Sprinkle with parmesan cheese and top with a piece of fresh parsley, if desired.
- Serve immediately. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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