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Polenta Bake with Creamy Mushrooms, Spinach and Feta


A delectably combined polenta bake that'll leave you wanting more!

  • Serves: 8 |
    8 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 60 mins
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  • 4 C (1 litre) milk
  • 1 tsp (5 ml) salt
  • 2 C (500 ml) polenta


  • 50 g butter
  • 400 g brown mushrooms, sliced
  • 2 fat cloves garlic, crushed
  • 100 g baby spinach
  • salt and pepper
  • 1 C (250 ml) crumbled feta cheese
  • 1 C (250 ml) reduced-fat cream
  • ¼ C (60 ml) grated Parmesan cheese

Preheat the oven to 180 °C.


Heat the milk until almost boiling, add the salt, and then slowly add the polenta, whisking all the while. Reduce the heat and stir continuously with a wooden spoon for about 15 minutes – it should be thick and the polenta should be cooked through. Spoon the mixture into a greased 30 x 20 cm baking dish and keep to one side.


Heat the butter in a large frying pan, add the mushrooms and garlic and sauté until softened. Add the spinach and continue frying until wilted. Season with salt and pepper.

Spoon the vegetables onto the polenta and spread out evenly. Top with the feta and cream, and sprinkle with the Parmesan cheese. Bake for about 30 minutes.

Enjoy as a meatless dish or have it as a delicious side with grilled or braaied meat, fish or chicken.