This creamy Giada creamy polenta with spinach is one of my favorites when I want something quick, easy, and totally delicious. It takes just a few ingredients and comes together in 25 minutes.

I love how the flavors pop—especially with spinach and the savory taste of Parmigiano-Reggiano. To make it extra special, I like to top it with grated Parmigiano-Reggiano. It’s simple, fun, and always makes me feel like I’m treating myself.

Recipe Ingredients

For the Polenta

• 3 cups low-sodium chicken broth
• 2 tablespoons olive oil
• 2 garlic cloves, smashed and peeled
• 1½ cups quick-cooking polenta
• 1 teaspoon kosher salt

For the Cheese Mix

• 1½ cups freshly grated Parmigiano-Reggiano
• 1 cup freshly grated pecorino cheese
• 8 ounces mascarpone cheese
• 3 tablespoons unsalted butter

For the Spinach

• 5 ounces baby spinach, roughly chopped

How To Make Giada creamy polenta with spinach

Make the Polenta

1. Heat Broth and Whisk Polenta: In a Dutch oven, bring the chicken broth, olive oil, garlic, and 2 cups water to a boil over medium-high heat. Reduce the heat to medium-low, then whisk in the polenta. Stir occasionally with a wooden spoon.
2. Season with Salt: Add the kosher salt, and keep cooking for 5 minutes. You’re almost there, stay patient!

Mix Cheese and Finish Polenta

1. Stir in Cheese and Butter: Now it’s time to get creamy – stir in the Parmigiano-Reggiano, pecorino, mascarpone, and butter. Keep stirring for about 3 minutes, or until well combined.
2. Add Spinach and Finish: Fold in the chopped spinach and cook until wilted, about 3 minutes. Remove from heat and serve immediately.

Recipe Tips

• Add-In Delights: To add some exciting flavors to your creamy polenta with spinach, try adding in some diced sun-dried tomatoes or caramelized mushrooms, which complement the earthy taste of spinach and create a delightful texture.
• Resting Period: Letting your polenta rest for about 5 minutes before serving allows the starches to settle and the flavors to meld together, making it a smooth and satisfying comforting dish that everyone will love.
• Alternative Cheeses: Swap out the Parmesan cheese with other nutty and sharp cheeses like Pecorino or Romano to introduce a new dimension to the flavor profile of your creamy polenta with spinach.
• Make it a Main Course: Transform this side dish into a hearty main course by serving it alongside some roasted chicken, garlic shrimp, or seared salmon, which creates a perfectly balanced and indulgent meal.
• Preserving Freshness: When you store leftover creamy polenta with spinach in an airtight container in the fridge, add a piece of parchment paper or wax paper directly on the surface to prevent air from reaching the polenta, ensuring it stays smooth and creamy.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Zucchini Spaghetti With Sun Gold Tomato Sauce
• Giada De Laurentiis Aqua Pazza
• Giada Beef Tenderloin With Red Wine-Rosemary Butter