Polenta with Butternut Puree, Sauteed Spinach, and Wild Mushrooms Recipe

Looking for an easy Polenta with Butternut Puree, Sauteed Spinach, and Wild Mushrooms recipe? Learn how to make Polenta with Butternut Puree, Sauteed Spinach, and Wild Mushrooms using healthy ingredients.


Submitted by karmakrash

Makes 4 servings



This is an entire vegan meal that's as lovely to look at as it is delicious, and it's heartily enjoyed by even my omnivore friends.

Recipe Ingredients for Polenta with Butternut Puree, Sauteed Spinach, and Wild Mushrooms

2 pounds winter squash (1 small butternut)
3 cups water
2 tbsp canola oil
1/2 tsp salt
1 cup uncooked polenta
1 oz dried mushrooms (mixed wild)
1 1/2 cups vegetable broth
1 tsp olive oil
2 medium onions
2 cloves garlic, minced
2 tbsp fresh ginger, grated
2 tsp cumin, ground
1 tsp cinnamon, ground
1/4 tsp cardamom, ground
1/8 tsp cayenne, ground
1 pound spinach

Recipe Directions for Polenta with Butternut Puree, Sauteed Spinach, and Wild Mushrooms

  1. Slice the squash in half. Place the halves, cut sides down, on a sprayed baking sheet. Bake at 375 for approximately 25 minutes or until the flesh is soft. When done, remove the squash from the oven and let cool, leaving the cut side down. When cool, scoop out the flesh.

  2. While the squash is baking, bring the water, canola oil, and salt to a boil. Add the polenta and reduce the heat. Cook slowly, stirring constantly, until the mixture is the same texture as really, really thick Cream of Wheat. Put the cooked polenta into a sprayed loaf pan, cover, and refrigerate until firm and slice-able.

  3. Bring the vegetable broth to a boil and add the mushrooms. Cover and simmer until the mushrooms are tender. Drain the mushrooms, reserving the liquid. Coarsely chop the mushrooms.

  4. Roughly chop one of the onions; slice the other into thin rings.

  5. Saute the chopped onion, garlic, and ginger in the olive oil. When the onion is translucent, add the ground spices and cook, stirring constantly, for another five minutes. Add small amounts of water as needed to prevent the spices from burning.

  6. Puree the onion-garlic-spice mixture along with the squash. Add a little water if necessary--only as much as needed--to facilitate the puree.

  7. Put the puree back in the pan and add the mushroom liquid. Stir and reheat, adding small amounts of water if the mixture is too thick (it should not be too thin or soup-like).

  8. Place the onion rings on a sprayed baking sheet. Bake at 375 for approximately 5-10 minutes until soft and golden. Watch them closely and stir often to prevent burning.

  9. Slice the polenta. Remove the onions from the oven, place the polenta slices on the pan and bake for approximately 15 minutes until the polenta is heated through and lightly browned on top.

  10. Steam the spinach.

  11. Ladle the warmed puree onto four individual plates. Arrange the poleta slices on top of the puree. Divide the spinach and place on top of the polenta. Top with the onion rings and mushrooms. Serve.

Categories

Main Dish, Vegetarian

Nutrition Facts
Serving Size 722.8g
Amount Per Serving
Calories
383
Calories from Fat
92
% Daily Value*
Total Fat
10.2g
16%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
686mg
29%
Potassium
1668mg
48%
Total Carbohydrates
67.3g
22%
Dietary Fiber
8.7g
35%
Sugars
3.7g
Protein
11.2g
Vitamin A 230% Vitamin C 103%
Calcium 23% Iron 34%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very high in manganese
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
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