Creamy Polenta with Spinach

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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2 cups low-sodium chicken broth

2 tablespoons olive oil 

2 cloves garlic, smashed and peeled 

3/4 cup quick-cook polenta 

Kosher salt 

1 cup freshly grated Parmesan, plus more for serving

1/2 cup (4 ounces) mascarpone cheese 

1/2 cup freshly grated pecorino cheese 

3 tablespoons unsalted butter 

5 ounces baby spinach, roughly chopped 


  1. In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
  2. Pour the polenta into a large bowl and serve with grated Parmesan over the top.