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Slow Cooker Polenta Recipe (with Mushrooms & Spinach)
Polenta with mushroom and spinach made in your slow cooker is a creamy, dreamy dish. The perfect side dish for just about anything you can dream up. This one will disappear fast!
Prep Time
10
minutes
mins
Cook Time
5
hours
hrs
Total Time
5
hours
hrs
10
minutes
mins
Course:
Side Dish
Cuisine:
Italian
Keyword:
crockpot polenta recipe, Slow Cooker Polenta, spinach and mushroom polenta
Servings:
8
servings
Calories:
351
kcal
Author:
The Lazy slow cooker
Equipment
4 qt slow cooker or larger
measuring spoons and cups
Knife and cutting board
Mixing Spoon
non-stick cooking spray
Ingredients
2
cups
polenta
dry yellow corn polenta
8
cups
broth
chicken or vegetable
8
oz
mushrooms
white button or baby Bella, sliced
½
teaspoon
salt
1.5 - 2
cups
shredded parmesan cheese
2
cups
baby spinach
Instructions
spray slow cooker with non-stick cooking spray
Add polenta, broth and salt to slow cooker and whisk together to ensure there are no lumps
2 cups polenta,
½ teaspoon salt,
8 cups broth
Stir in mushrooms, cover and cook on low for 4-6 hours
8 oz mushrooms
When polenta has fully absorbed all of the liquid and is a thick, creamy consistency, turn to warm.
15 minutes prior to serving, stir in spinach and parmesan cheese and fully combine. Allow cheese to melt and spinach to wilt and enjoy!
1.5 - 2 cups shredded parmesan cheese,
2 cups baby spinach
Notes
Be sure to fully mix polenta after cooking to ensure that there are no lumps.
Nutrition
Calories:
351
kcal
|
Carbohydrates:
41
g
|
Protein:
18
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
38
mg
|
Sodium:
1859
mg
|
Potassium:
267
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
1667
IU
|
Vitamin C:
3
mg
|
Calcium:
396
mg
|
Iron:
1
mg