• Sumo

Whether you grow your own vegetables or buy them seasonally, this excellent recipe makes use of rich spinach and bright, sun-dried tomatoes.

Winter Garden Polenta Recipe

Prep Time: 5 minutes

Cook Time: 3 hours, 15 minutes

Total Time: 3 hours, 20 minutes


  • 1/4 Cup Sun Dried Tomatoes
  • 1 Tablespoon Olive Oil
  • 5 Cups Boiling Water
  • 1 1/2 Cups Polenta
  • 1/2 Cup Parmesan Cheese
  • 1 Teaspoon Dried Basil
  • 1/4 Teaspoon Crushed Red Pepper Flakes
  • 8 oz Mushrooms, sliced
  • 4 Cups Baby Spinach


  1. Snip the tomatoes into small chunks.
  2. In a 4 quart slow cooker combine the tomatoes, boiling water, polenta, parmesan, salt, basil and red pepper. Stir to combine. Cover and cook on for 1 1/2 hours or on low for 3 hours, until polenta is tender.
  3. In a large skillet, heat oil and add mushrooms. Cook for five minutes or until tender then add the spinach and cook until just wilted.
  4. Stir the mixture into the polenta and then spoon into bowls.
  5. Serve and Enjoy.