Polenta Breakfast Bowl with Sautéed Mushrooms & Spinach
A hearty and gluten-free polenta breakfast bowl topped with savory sautéed mushrooms, spinach, and a sprinkle of Parmesan cheese (optional).
Ingredients
- 1 cup Polenta (coarse ground)
- 4 cups Water
- 1/2 tsp Salt
- 2 tbsp Olive oil
- 200 g Mushrooms (sliced)
- 150 g Spinach (fresh)
- 2 cloves Garlic (minced)
- 2 tbsp Parmesan cheese (grated, optional)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Bring water and salt to a boil in a saucepan.
- 2Gradually whisk in the polenta, stirring constantly to prevent lumps.
- 3Reduce heat to low and cook for 15-20 minutes, or until the polenta is thick and creamy, stirring occasionally.
- 4While the polenta is cooking, heat olive oil in a skillet over medium heat.
- 5Add mushrooms and garlic and sauté for 5-7 minutes, or until the mushrooms are softened and browned.
- 6Add spinach and cook until wilted.
- 7Divide the polenta among bowls and top with the sautéed mushrooms and spinach. Sprinkle with Parmesan cheese, if desired.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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