Name: Cheesy Basil Pesto Polenta Bake with Spinach & Mushrooms
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (142 g) pkgs baby spinach; 1 ½ cups basil pesto; 3 (510 g) tubes polenta, pre-cooked; 2 ¼ cups shredded cheese, Italian blend; 3 (227g ) pkgs sliced white mushrooms; black pepper; extra virgin olive oil; salt

Cheesy Basil Pesto Polenta Bake with Spinach & MushroomsCheesy Basil Pesto Polenta Bake with Spinach & Mushrooms — a 35-minute lunch recipe with 8 ingredients, serving 6.Ingredients

3 (142 g) pkgs baby spinach

1 ½ cups basil pesto

3 (510 g) tubes polenta, pre-cooked

2 ¼ cups shredded cheese, Italian blend

3 (227g ) pkgs sliced white mushrooms

black pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F). Coat two baking dishes with a thin layer of oil and set aside.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add mushrooms, salt, and pepper. Cook, stirring occasionally, until softened, 4-5 minutes.

Meanwhile, slice polenta crosswise into ½-inch thick rounds.

Wash and dry spinach. (Skip this step if it came pre-washed.)

When the mushrooms are done, add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Add the pesto, stir to combine, and remove from heat.

Arrange polenta slices in the bottom of the baking dishes, overlapping slightly. Top with the sautéed veggies and pesto, then sprinkle with cheese.

Place baking dishes in the oven and bake until cheese is bubbly and golden, 10-12 minutes. Remove from oven.

To serve, divide polenta bake between plates or bowls. Enjoy!

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