Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
mimihoneybee, 03/04/09
Spinach and Mushroom Pesto PolentaIngredients (use vegan versions): 1 cup chopped spinach
1 - 6.5 ounce can mushrooms, chopped
2 tablespoons chopped sundried tomatoes
2 tablespoons pesto, or as desired
5 cups water
2 cups corn grits/polenta
Salt and pepper, to taste
Directions:1) Mix together first four ingredients and chop well. Heat together in a medium sized pan for a few minutes until hot. Put mixture aside in a medium-sized bowl.
2) Bring the water to a boil in a medium sized pot and slowly add the corn grits. Be careful--this bubbles up and will burn you! I speak from experience! Mix frequently with a big wooden spoon until it's really thick--this takes about half an hour. Keep stirring or it will burn.
3) Once the polenta is thick, add the spinach mixture to the polenta and mix well. Put the polenta into the bowl and allow it to set up about 10 minutes.
4) Unmold and cut into thick slices. You can fry these in olive oil if you want them slightly crispy, or you can serve them the way they are.
They are also really good topped with tomoto sauce or soy-cheese.
Source of recipe: iI made it up
Makes: a lot at least for 6 , Preparation time: 10 minutes, Cooking time: 30 minutes
