top of page
Screen Shot 2019-12-20 at 11.04.44

Hearty Polenta Bowl

By The Almond Eater


1 cup cornmeal

3 cups water

1/4 cup goat cheese OR Parmesan

2 tbsp olive oil

1 cup shiitake mushrooms

3 garlic cloves, minced

1 cup spinach

1/4 cup California Sun Dry sun-dried tomato halves, jarred

Add cornmeal and water to a large saucepan. Cover and cook over medium heat, stirring occasionally, until the cornmeal has absorbed the water and is smooth in texture.

Meanwhile, heat oil in a large skillet and add the mushrooms. Sauté for 5 minutes or until they’re soft, then add the garlic, spinach and sun-dried tomatoes and cook for 2 more minutes.

Once the polenta is done, stir in the cheese. Pour polenta into a bowl and top it with the mushroom-spinach-tomato mixture. Enjoy!

bottom of page