Spinach Pesto & Parmesan Crisp Recipe

If you’re looking to impress with a dish that brings together vibrant flavors, delightful textures, and just the right touch of elegance, this Spinach Pesto & Parmesan Crisp recipe is an absolute winner. The bright, herby spinach pesto combines beautifully with the rich, golden polenta cake and roasted mushrooms, while the Parmesan crisp adds a satisfyingly crunchy finish that makes every bite a celebration. This Spinach Pesto & Parmesan Crisp is not only bursting with fresh ingredients but also delivers the kind of warmth and comfort that will have everyone asking for seconds.

this Recipe

Ingredients You’ll Need

Getting this Spinach Pesto & Parmesan Crisp just right starts with a handful of simple, fresh ingredients that each play a starring role in flavor, texture, and color. From creamy polenta to vibrant spinach and nutty Parmesan, each element is essential for making this dish truly shine.

• Polenta (120 g / 1 cup): The coarse cornmeal forms a smooth, creamy base that’s slightly sweet and perfect for holding all the toppings.
• Water or vegetable broth (480 ml / 2 cups): Using broth instead of water adds an extra depth of flavor to the polenta.
• Butter (1 tbsp / 15 g): A little butter makes the polenta luxuriously creamy and rich.
• Grated Parmesan cheese (50 g / ½ cup): Adds a salty, umami punch, not just in the polenta but also for the crisp topping.
• Salt and black pepper: The basic seasoning that brings all the different flavors to life.
• Mixed mushrooms (300 g / 10.5 oz): Roasted until golden, they add an earthy, savory contrast to the dish.
• Olive oil (1 tbsp / 15 ml): Used for roasting mushrooms and blending the pesto, it brings fruitiness and richness.
• Thyme or rosemary (½ tsp): Earthy herbs that complement the mushrooms beautifully.
• Fresh spinach leaves (80 g / 3 cups): The base for the pesto, providing vibrant color and a fresh, mild flavor.
• Walnuts or pine nuts (30 g / ¼ cup): These nuts add texture and a toasty, nutty depth to the pesto.
• Garlic (1 clove): A little garlic packs a punch and lifts the pesto to another level.
• Additional grated Parmesan (30 g / ⅓ cup): For the crisp topping that adds a crunchy, cheesy treat.
• Optional fresh herbs for garnish: Thyme, parsley, or microgreens to add freshness and visual appeal.

How to Make Spinach Pesto & Parmesan Crisp

Step 1: Cook the Polenta Base

Start by bringing your water or vegetable broth to a rolling boil — this is where the magic begins. Slowly whisk in the polenta to prevent lumps for that perfectly smooth texture. Turn the heat down to low and keep stirring for 5 to 7 minutes until it thickens into a creamy delight. Stir in butter, Parmesan, salt, and pepper to infuse the polenta with rich flavors. Pour the mixture into a greased pan to set for half an hour. This sets the stage for a firm yet tender base that holds all the toppings beautifully.

Step 2: Roast the Mushrooms

Preheat your oven to 200°C (400°F) and toss your sliced mushrooms with olive oil, salt, pepper, and thyme or rosemary. Roasting them for 15 to 20 minutes brings out their natural earthy sweetness and gives them a gorgeous golden color. These tender, flavorful mushrooms add a satisfying bite that balances perfectly with the soft polenta and vibrant pesto.

Step 3: Prepare the Spinach Pesto

For the Spinach Pesto & Parmesan Crisp, fresh spinach is the star. Combine the spinach, your choice of nuts (walnuts or pine nuts work wonderfully), Parmesan, garlic, olive oil, and a pinch of salt and pepper in a food processor. Blend until smooth and vibrantly green. This pesto is fresh, creamy, and full of bright, herby flavor that contrasts beautifully with the roasted mushrooms and polenta base.

Step 4: Make the Parmesan Crisp

If you haven’t already, keep your oven at 200°C (400°F). On a parchment-lined baking sheet, spoon small mounds of grated Parmesan spaced apart. Bake them for 3 to 5 minutes until they melt, bubble, and turn a beautiful golden brown. Once cooled, these Parmesan crisps add irresistible crunch and an intense cheesy flavor, perfectly complementing the Spinach Pesto & Parmesan Crisp ensemble.

Step 5: Assemble Your Dish

Once the polenta has set, cut it into squares or rounds according to your preference. Layer each piece with a generous topping of roasted mushrooms, then add a dollop of the vibrant spinach pesto. Finish by placing one of those gorgeous Parmesan crisps on top. Add a sprinkle of fresh herbs like thyme, parsley, or microgreens for a final burst of color and freshness.

How to Serve Spinach Pesto & Parmesan Crisp

Garnishes

Garnishing with fresh herbs not only adds a pop of color but also enhances the flavors with their subtle aroma. Microgreens, thyme sprigs, or flat-leaf parsley provide just the right amount of brightness to elevate the Spinach Pesto & Parmesan Crisp to a restaurant-worthy dish.

Side Dishes

This dish stands beautifully on its own but also pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or a light roasted vegetable medley. A glass of chilled white wine will also nicely complement the creamy and earthy notes without overpowering the dish.

Creative Ways to Present

Consider serving the polenta rounds stacked with mushrooms and pesto for an elegant presentation that impresses guests. For a casual meal, arrange the components on a rustic wooden board and let everyone build their own bites. Either way, the Spinach Pesto & Parmesan Crisp always looks stunning and tastes fantastic.

Make Ahead and Storage

Storing Leftovers

You can store leftover polenta cakes, roasted mushrooms, and pesto separately in airtight containers in the refrigerator for up to 3 days. Keep the Parmesan crisps in a dry container to maintain their crunch.

Freezing

The polenta cake freezes very well once cooled and cut. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Defrost in the refrigerator overnight before reheating. The pesto and mushrooms freeze less successfully, so it’s best to make those fresh if possible.

Reheating

Reheat polenta cakes gently in a skillet or oven until warmed through to preserve texture. The roasted mushrooms can be reheated briefly in a pan or microwave. Parmesan crisps are best served fresh but can be lightly warmed in an oven if you want to refresh their crispiness.

FAQs

Can I use other greens instead of spinach for the pesto?

Absolutely! Kale, arugula, or even basil can be great alternatives or additions to spinach, giving the pesto a slightly different flavor profile but maintaining that vibrant green color.

What type of mushrooms work best for roasting?

A mix of mushrooms like cremini, shiitake, and oyster mushrooms adds wonderful texture and earthiness. Feel free to use whatever mushrooms you enjoy or have available.

Can I make this dish vegan?

To make a vegan Spinach Pesto & Parmesan Crisp, substitute butter with a plant-based alternative and use nutritional yeast or vegan Parmesan-style cheese instead of real Parmesan. You can also adjust the pesto ingredients accordingly.

How do I get the Parmesan crisps perfectly crispy?

Spread the grated Parmesan into small, evenly spaced mounds and bake in a hot oven without overcrowding. Watch closely as they brown quickly—golden edges mean they’re ready!

Is it possible to make the polenta cake gluten-free?

Yes! Polenta itself is naturally gluten-free, so just ensure that any broth or other ingredients you use are certified gluten-free to keep the dish suitable for gluten-sensitive eaters.

Final Thoughts

There’s something truly special about the way the Spinach Pesto & Parmesan Crisp brings together creamy, earthy, and crunchy elements into one harmonious dish. Whether for a gathering or a cozy night in, it’s sure to become one of your favorites. Give this recipe a try and enjoy every flavorful, satisfying bite!