Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, herbed stuffed polenta. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Herbed Stuffed Polenta is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Herbed Stuffed Polenta is something that I’ve loved my whole life.

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. By :Instant Pot Italian by Ivy Manning.

To begin with this recipe, we must first prepare a few ingredients. You can cook herbed stuffed polenta using 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Herbed Stuffed Polenta:

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

Polenta is served soft and creamy or firm and fried. This version uses the oven to achieve crispy golden squares.. Herbed Polenta from Vegan Under Pressure is easy to make at home for pennies. Another bonus: Pressure-cooked polenta doesn't need stirring.

Instructions to make Herbed Stuffed Polenta:

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, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. Polenta is an Italian corn porridge with a grits-like consistency, it's gluten-free.

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