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looking down on a bowl of slow cooker polenta with mushrooms and spinach
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5 from 2 votes

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 Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Course: Side Dish
Cuisine: Italian
Keyword: crockpot polenta recipe, Slow Cooker Polenta, spinach and mushroom polenta
Servings: 8 servings
Calories: 351kcal
Author: The Lazy slow cooker

Equipment

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: 351kcal | Carbohydrates: 41g | Protein: 18g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 1859mg | Potassium: 267mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1667IU | Vitamin C: 3mg | Calcium: 396mg | Iron: 1mg