Italian-American · 25 min
Cheesy Basil Pesto Polenta Bake with Spinach & Mushrooms
- 25 min
- 2–6 servings
- 660 kcal / serving
A creamy polenta bake layered with spinach, mushrooms, and basil pesto, finished with melted cheese. It comes together quickly for a weeknight and relies on simple pantry staples for a comforting meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (5 oz) pkgbaby spinach
- ½ cupbasil pesto
- 1 (18 oz) tubepolenta, pre-cooked
- ¾ cupshredded cheese, Italian blend
- 1 (8 oz) pkgsliced white mushrooms
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
baking dish · chef's knife · colander · cutting board · measuring cups · measuring spoons · nonstick skillet · oven mitts · spatula · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby spinach
- 1 (8 oz) pkgsliced white mushrooms
Dairy, eggs & chilled
- ½ cupbasil pesto
- 1 (18 oz) tubepolenta, pre-cooked
- ¾ cupshredded cheese, Italian blend
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| basil pesto | ½ cup | 1 cup | 1 ½ cups |
| polenta, pre-cooked | 1 (18 oz) tube | 2 (18 oz) tubes | 3 (18 oz) tubes |
| shredded cheese, Italian blend | ¾ cup | 1 ½ cups | 2 ¼ cups |
| sliced white mushrooms | 1 (8 oz) pkg | 2 (8 oz) pkgs | 3 (8 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F and oil a small baking dish lightly.
- Warm a skillet over medium-high heat to start sautéing the vegetables.
- Add a thin layer of oil to the skillet, then the mushrooms with a pinch of salt and pepper; cook until softened, about 3–4 minutes.
- Meanwhile, cut the polenta into crosswise rounds about 1/2 inch thick.
- Wash and dry the spinach before you’re ready to use it.
- When the mushrooms start to soften, add the spinach in handfuls, letting each batch wilt before adding the next; stir in the pesto and remove from heat.
- Arrange the polenta slices in an overlapping layer along the bottom of the baking dish, top with the sautéed vegetables and pesto, and sprinkle with the cheese.
- Bake in the oven until the cheese is bubbly and golden, 8–10 minutes; remove and let stand briefly before serving.
Two tips
- Leftovers keep well in the fridge for 2–3 days; reheat in a hot oven or microwave until warmed through.
- If you like a different finish, swap in another Italian cheese blend you have on hand for a different melt and flavor.
Nutrition per serving
- Calories
- 660 kcal
- Protein
- 24 g
- Carbs
- 54 g
- Fat
- 40 g
- Fiber
- 6 g
- Sodium
- 1440 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.