Rosemary-Walnut Polenta

Polenta simmered in our Elmhurst Milked Walnuts and rosemary, served with sautéed shitake mushrooms and garlic spinach.

Prep Time: 1 ½ hours
Yield: 4 servings
Serving Size: 1 cup


1 quart Elmhurst Milked Walnuts
1 cup Polenta, Uncooked
1 tbsp. Rosemary
1 tbsp. Vegetable Oil
½ cup Shitake Mushrooms, Sliced
1 tsp. Salt
1 tsp. Garlic, Minced
1 tsp. Shallots, Minced
1 cup Spinach


  1. Heat a large sauce pot with Elmhurst Milked Walnuts
  2. Add in the polenta and rosemary, stir constantly for about 20 minutes, or until it is smooth and thick.
  3. In a separate sauté pan, heat up the vegetable oil.
  4. Add in the shitake mushrooms and salt, cook until tender.
  5. Put the garlic and shallots in, and cook for about 1 minute.
  6. Mix in the spinach and remove from heat.
  7. Top the polenta with the mushroom mixture and serve immediately.


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