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Kitchen Notebook

April 16, 2018

Polenta cakes with Sautéed Spinach & Yellow Foot Mushrooms

60 Mins

Serves 2


  • ½ cup Dry Polenta, or 4 Small Slices Leftover Polenta
  • ½ cup Grated Cheddar (optional)
  • 4 cups Spinach
  • 6 oz Yellow Foot Mushrooms, cleaned well
  • 1 Sprig Rosemary
  • 4 Tbsp Olive Oil
  • Salt and Pepper

You can make polenta from scratch for this recipe, but it’s easiest to use leftover. Stir ½ cup of grated cheddar (if using) into leftover polenta and pour into a small casserole dish, about ½-inch thick. You can also simply top polenta cakes with cheese after grilling. If you are starting from scratch, cook ½ cup of polenta according to the instructions on the reverse. When finished, stir in the cheese, pour into a small casserole dish and let cool, uncovered, while you have a glass of wine.

Once cool, cut polenta into four small squares or circles and set on a paper towel to dry. If you’re using leftover, cut polenta into small slices, no bigger than 3-inches square. Heat a pan over medium-high heat. Add two tablespoons of olive oil and sear cakes on both sides, until golden brown. Remove and let rest on a plate. Wipe out the pan with a paper towel. Bring to medium-high heat and add fresh olive oil. Sauté mushrooms with olive oil, a pinch of salt and a sprig of rosemary for two to three minutes until soft. Remove to a paper towel-lined plate. Return the skillet to medium-high heat and add spinach. Season lightly with a pinch of salt. Sauté until tender and wilted. Place two polenta cakes on each plate. Top with spinach, mushrooms and an additional grating of cheddar, if desired.

60 Mins Lunch Polenta Recipe Spring Veg vegan Vegetarian

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60 Mins Lunch Polenta Recipe Spring Veg vegan Vegetarian

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