Recipe: Delicious Herbed Stuffed Polenta

Herbed Stuffed Polenta. By :Instant Pot Italian by Ivy Manning. The Instant Pot makes perfect polenta without the laborious stirring stovetop polenta recipes require. Maria Helm Sinskey, culinary director of Robert Sinskey Vineyards in Napa Valley and author of the phenomenal cookbook The Vineyard Kitchen, created this indulgent baked polenta, made with plenty.

Herbed Stuffed Polenta Look no further for your new favorite side dish with Creamy Herbed Polenta! Garlic powder, Parmesan, basil and parsley add flavor to this herbed polenta. Herbed Polenta from Vegan Under Pressure is easy to make at home for pennies. You can have Herbed Stuffed Polenta using 17 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Herbed Stuffed Polenta

  1. It's of Polenta.
  2. Prepare 1 box of instant polenta (9 oz).
  3. Prepare 4 1/2 cup of chicken stock.
  4. Prepare 1/4 cup of romano cheese, freshly grated.
  5. You need 3 tbsp of fresh oregano, chopped plus 1 tbsp for topping.
  6. Prepare 3 tbsp of butter.
  7. It's 1/4 tsp of salt.
  8. You need of Filling.
  9. It's 1 lb of italian sausage.
  10. Prepare 3 cup of fresh baby spinach.
  11. Prepare 1/4 cup of onion, diced.
  12. You need 3 clove of garlic, minced.
  13. You need 1/2 cup of mushrooms, chopped.
  14. You need 1/4 tsp of salt & pepper.
  15. It's 4 tbsp of white wine.
  16. It's 2 tbsp of olive oil.
  17. You need 2 cup of mozerella cheese, shredded plus 1/2 cup for topping.

Thank you to the following for reviewing Vegan Under Pressure and featuring the Herbed Polenta recipe on your blogs. Season polenta with salt and cayenne. Polenta is served soft and creamy or firm and fried. This version uses the oven to achieve crispy golden squares.

Herbed Stuffed Polenta step by step

  1. Preheat oven to 375°..
  2. Cook sausage in a medium sized skillet over medium high heat. Drain and set aside..
  3. Saute filling ingredients with olive oil and white wine until spinach is wilted, mushrooms are tender and onions are transclucent about 5 to 6 minutes..
  4. Bring chicken stock to boil in medium sized saucepan. Add polenta and whisk for 3 minutes until cooked and thickened. Add butter, oregano and salt and romano cheese. Stir well to incorporate..
  5. Spray a 6 x 8 baking dish (or dish of your choice) with non stick cooking spray..
  6. Put one half of the polenta in the baking dish and pat down to make firm..
  7. Layer with spinach mixture, Italian sausage then cheese..
  8. Add other half of polenta on top of filling and pat down to make firm. Top polenta with remaining cheese and oregano..
  9. Bake for 25-30 minutes until cheeses are melted. Remove from oven and allow to cool. Cut polenta and serve topped with marinara or spaghetti sauce and freshly grated romano cheese..

Herbed Polenta Recipe (with a… Be a good friend and SHARE this post! That's why I can't totally part ways with this polenta recipe that I started making about ten years ago. Polenta (/pəˈlɛntə, poʊˈ-/, Italian: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge. Polenta is such a wonderful ingredient — so easy to work with, full of texture and flavor, inexpensive These crisp polenta toasts can be made well ahead, and their topping of rich ricotta and bacon is.