Creamy polenta with spinach

Creamy polenta with spinach

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

5 mins work


Serves 4

Delicious, comforting and ready in five minutes

Nutrition and extra info


  • kcal240
  • fat10g
  • saturates6g
  • carbs33g
  • sugars0g
  • fibre2g
  • protein5g
  • salt0.14g
Save to My Good Food
Please sign in or register to save recipes.


  • 175g quick-cook polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 5 tbsp mascarpone
  • 100g bag spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  1. Cook the polenta according to pack instructions. When the polenta is softened and smooth, stir through the mascarpone and spinach. Leave for 30 secs until the spinach has just begun to wilt, stir again and then serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th Aug, 2014
This was a nice accompaniment to mackerel fillets, the richness of the fish balanced with the creamy taste. Even with the mackerel and some grilled tomatoes it was still a 10 minute meal. The polenta did need plenty of seasoning though.
25th Dec, 2012
A very useful and superquick meal and a change from rice, potatoes and pasta, doesn't need the mascarpone - can use a bit of butter or milk instead.
23rd May, 2012
Because polenta looks so lush I suspect we expect it to taste of something... It doesn't especially. Like couscous, tofu, pasta ... It's just a great vehicle for other flavours and ingredients. This recipe didn't have much oomph for what I needed it for so added sautéed onions, garlic and mushrooms too and refried it. But the method of wilting the spinach in the just cooked polenta is a winner.
3rd Apr, 2012
I agree with Rancegal - I guess that it the mag this was featured next to a pork dish. It works as an accompaniment but would not be interesting on its own. We had it with meatballs in tomato.
6th Nov, 2011
I'm puzzled. It says "serve with the pork" What pork? No mention of it until the end.
24th Aug, 2010
I don't know: perhaps I expect too much from these recipes. Again, this was a recipe that never quite "gelled". Sure, all of the ingredients were fine, but there was no real flavour to this dish. It would have benefited immensely from the addition of a more flavourful cheese, such as Parmigiano-Reggiano or from the addition of onions or garlic. Polenta is quite bland, and the addition of a semi-sweet and creamy cheese such as mascarpone only adds to this bland sweetness.
19th May, 2010
This was so quick and easy, and a great alternative to potatoes or rice! Will definitely make again.
20th Jan, 2009
I had never prepared polenta before but this was delicious! I also used ricotta in stead of mascarpone.
29th May, 2008
This makes a really good alternative to mash or pasta, particularly when serving italian inspired casseroles. I made far too much and let the leftovers harden before slicing into large chunks, brushing with olive oil and popping under the grill & then added to salad boxes for lunch at work.
8th Apr, 2008
whenever I have spinach or chard I make this meal- ideal for midweek supper. I use ricotta instead of mascarpone to save some calories.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?