Creamy Spinach and Mushroom Polenta

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Creamy Spinach and Mushroom Polenta

Creamy Spinach and Mushroom Polenta
1 cup vegetable stock
1 (1- oz.) package dried mixed wild mushrooms (in our Produce Dept.), coarsely chopped
1 tbsp. olive oil
1/2 lb. baby bella mushrooms, sliced
1/2 tsp. Raley's Alderwood Sea Salt
4 cups baby spinach leaves
1 (10- oz.) container light Alfredo sauce
1/4 cup shredded Parmesan cheese
1 (18 oz.) package Ancient Harvest Quinoa Polenta, cut into 12 slices
3/4 cup Nob Hill Trading Co. Burgundy Marinara Sauce

Prep: 15 minutes, Cook: 20 minutes, Serves: 4 to 6

1. Bring stock and dried mushrooms to a boil in a small saucepan; reduce heat and simmer for 10 minutes.

2. Heat oil in a large nonstick skillet over medium heat. Add fresh mushrooms and cook, stirring frequently, for 5 minutes. Add dried mushroom mixture and smoked salt and cook until all excess liquid has cooked off. Stir in spinach, Alfredo sauce and cheese.

3. Cook polenta in a large nonstick skillet over medium-high heat for a few minutes on each side. Place warmed marinara sauce on 4 plates and top with quinoa and mushroom mixture. 

Nutritional Information:
Calories: 270, Protein: 11g, Total Fat: 11g (Saturated Fat: 5g, Trans Fat: 0g), Carbohydrates: 32g, Fiber: 4g, Sugar: 4g, Cholesterol: 20mg, Sodium: 1170mg, 7 points


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