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dish of polenta stuffing with squash, garlic, mushrooms, shallots, and fresh herbs

Spinach-Mushroom Polenta Stuffing

Dianne
Polenta stuffing maybe considered a side dish, but it's sure to be the star of your Thanksgiving dinner. It's guaranteed to please both omnivores and vegans alike!
Prep Time 10 mins
Cook Time 1 hr 30 mins
Polenta chill time 2 hrs
Course Side Dish
Cuisine American
Servings 8 servings
Calories 123 kcal

Ingredients
  

For the Polenta

  • 4 cups vegetable stock
  • 1 cup polenta
  • ½ teaspoon sea salt

For the Stuffing

  • 1 teaspoon neutral-flavored vegetable oil
  • 2 medium-sized shallots diced
  • 10 ounces button or crimini mushrooms sliced
  • 2 celery stalks chopped
  • 1 teaspoon sea salt
  • 8 ounces baby spinach chopped
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons fresh thyme
  • ¼ cup chopped flat-leaf parsley
  • 1 teaspoon black pepper
  • ¼ - ½ cup vegetable stock

Instructions
 

  • Bring the vegetable stock to a boil in a large saucepan over medium-high heat.
  • Slowly add the polenta in a steady stream, whisking as you go to prevent any clumps. Whisk in the salt. When the polenta begins to bubble, reduce the heat to medium-low, and continue to whisk to prevent clumps. Cook for 10-20 minutes, until the mixture is thick and pulls away from the pot.
  • Lightly oil a 9”x12” baking or casserole dish. Pour the polenta into the dish, using a rubber spatula to even out the mixture.
  • Allow the polenta to cool and then place in the refrigerator for 2 hours or overnight.
  • Line a roasting pan with parchment paper and preheat the oven to 400°.
  • Remove the polenta from the pan and cut into 1-inch cubes. Spread the cubes evenly on the roasting pan, making sure the pieces don’t overlap, and bake for 20-30 minutes, flipping halfway through, until the cubes are slightly brown and crispy.
  • While the polenta is baking, heat the oil in a large pan over medium high heat, and add the shallots, mushroom, and celery along with a pinch of salt. Cook, stirring frequently, until the vegetables are fragrant and slightly browned.
  • Add the spinach and fresh herbs, and cook until the spinach has wilted, about 2 or 3 more minutes.
  • Combine the polenta and vegetables in a casserole dish, adding the rest of the salt and the black pepper. Carefully fold ¼ cup vegetable stock into the mixture. If it seems too dry, add another ¼ cup of stock.
  • Cook for 30-40 minutes, until lightly browned and heated throughout.

Nutrition

Calories: 123kcal