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Creamy Polenta bake

Yields4 Servings

 18 oz 1 full Polenta tube
 2 cups Sliced Mushrooms
 2 cups Spinach
 1 Large Onion, chopped
 2 tbsp Nutritional yeast
 1 cup vegetable broth
 2 cups almond milk
 2 tbsp arrowroot flour

sautee the onion and add a little veggie broth to keep it wet.

add mushrooms until they cook down.

add spinach, which will cook down quickly

add arrow root and mix around to coat everything.

then add almond milk and cook down until it thickens into a creamer.

slice the polenta and place into a baking dish

when the mixture is ready, pour it over the polenta.

bake at 400 for 25 min, then broil for 5 min. take out and let cool.

If you have the onion, mushrooms and spinach measured and chopped - or even have the topping fully cooked and refrigerated.....this is a quick and delicious plate after a quick run in the oven.

This served 4. around $6.15 total give or take the measurements. so around $1.50 per plate. I'll take that!

Nutrition Facts

Serving Size 1

Servings 4

Amount Per Serving
Calories 196Calories from Fat 19
% Daily Value *
Total Fat 2.2g4%

Trans Fat 0.0g
Cholesterol 0.0mg0%
Sodium 39mg2%
Potassium 27mg1%
Total Carbohydrate 36.1g13%

Dietary Fiber 6.7g27%
Sugars 5.3g
Protein 10.3g21%

Vitamin A 340%
Vitamin C 26%
Calcium 38%
Iron 72%
Vitamin D 9%
Vitamin E 35%
Vitamin K 371%
Thiamin 220%
Riboflavin 225%
Niacin 113%
Folate 53%
Vitamin B12 83%
Pantothenic Acid 44%
Phosphorus 27%
Magnesium 25%
Zinc 21%
Selenium 30%
Copper 68%
Manganese 47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.