{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Soft polenta with white beans, mushrooms and spinach",
 "description": "A soft stone-ground polenta dinner under white beans, browned mushrooms and spinach, with a little reduced-fat Parmesan and measured salt.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT1H",
 "recipeIngredient": [
  "2½ cups whole-grain yellow cornmeal (stone-ground)",
  "10 cups water",
  "¾ tsp salt, for the polenta",
  "1 tbsp olive oil, stirred into the polenta",
  "4 tbsp reduced-fat grated Parmesan (about 20 g)",
  "2 tbsp olive oil, for the topping",
  "1 large onion, chopped",
  "8 oz cremini mushrooms, sliced",
  "1 tsp garlic powder",
  "1 tsp dried thyme",
  "2 tbsp no-salt-added tomato paste",
  "1 can (15 oz) no-salt-added white beans (cannellini), drained and rinsed",
  "5 cups loosely packed baby spinach",
  "1 tbsp red wine vinegar",
  "¼ tsp salt, for the topping",
  "½ tsp ground black pepper"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Bring the 10 cups of water and the ¾ tsp salt to a boil in a heavy pot that holds at least 5 quarts. At 5,430 ft water boils near 203 °F, so it looks lively a little sooner than you expect."
  },
  {
   "@type": "HowToStep",
   "text": "Turn the heat to medium. Whisk in the cornmeal a handful at a time, letting it fall in a thin stream, and keep whisking for 1 minute so no lumps form."
  },
  {
   "@type": "HowToStep",
   "text": "Turn the heat to low and set the lid ajar. Cook 35 to 40 minutes, stirring with a wooden spoon every 5 minutes and scraping the bottom. The house runs this about a quarter longer than sea level because simmered food is slower here (our kitchen practice: CSU's quarter-longer rule is for meat)."
  },
  {
   "@type": "HowToStep",
   "text": "While the polenta cooks, heat the 2 tbsp topping oil in a wide pan over medium heat. Cook the onion 5 minutes, then add the mushrooms and cook 8 to 10 minutes, until the liquid is gone and the edges brown."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the garlic powder, thyme, tomato paste and pepper for 1 minute. Add the beans and cook 3 minutes, until hot."
  },
  {
   "@type": "HowToStep",
   "text": "Add the spinach by the handful and turn it until wilted, about 2 minutes. Off the heat, stir in the vinegar and the ¼ tsp salt."
  },
  {
   "@type": "HowToStep",
   "text": "The polenta is done when the grains are soft with no gritty bite and it slides off the spoon in a slow ribbon. Off the heat, stir in the 1 tbsp olive oil and the Parmesan, cover, and let it stand 5 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "Spoon the polenta into six bowls and top each with one-sixth of the bean and mushroom mix. Leftovers: refrigerate within 2 hours (1 hour above 90 °F). Reheat to 165 °F with 1 tbsp of water per bowl, stirring."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "346 kcal",
  "proteinContent": "11.4 g",
  "carbohydrateContent": "56.9 g",
  "fatContent": "9.6 g",
  "saturatedFatContent": "1.7 g",
  "sugarContent": "3.0 g",
  "sodiumContent": "486 mg",
  "fiberContent": "8.1 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/creamy-polenta.jpg",
 "imageAlt": "Soft yellow polenta topped with white beans, browned mushrooms and wilted spinach, in a bowl",
 "url": "https://asharedpalate.com/creamy-polenta"
}