Polenta with Mushrooms and Spinach

This was delicious.  Well, I thought it was delicious, Rob found it a little bland.  I think the problem there is that Rob doesn’t like polenta, though.  So… if you like polenta, then this was delicious.

It even looks delicious, and that’s asking a lot from a photograph of food.

I cheated when I made the polenta, though I don’t really consider it cheating as it turned out so well.  Instead of using 4 cups of water and 1 cup of uncooked cornmeal, I used 4 and a half cups of water, half a cup of skim milk and 1 cup of uncooked cornmeal.  It turned out so much creamier and smooth than the last time I made Polenta, and still didn’t take an hour of simmering and stirring.

The vegetable topping was just as easy as sauteed vegetables always are.  The only moderately difficult thing about this dish is timing everything to be done at the same time.  Then again, this is the main problem I have with every dinner.  I’m still working on my timing.  (Thanksgiving should be a treat.)

A simple ingredient list is nice, too.

Polenta with Mushrooms and Spinach

4.5 cups water
1/2 cup skim milk
1 cup cornmeal or polenta mix (they’re really the same thing)
1 lb mushrooms, sliced – mixed button and baby portobello is what I used.
1 small onion, thinly sliced
4-8 cloves of garlic, chopped
1 bag baby spinach
salt and pepper
extra virgin olive oil

1.  Set water to boil.  When the water boils, add the 1/2 cup of milk and whisk in the cornmeal until evenly cooked and creamy.  At the same time…

2.  Heat pan and olive oil over medium high heat.  Add garlic, saute until fragrant – about 2 minutes.

3.  Add onion and saute until translucent – about 4 minutes.

4.  Add mushrooms and saute until moisture has evaporated from them – about 7 minutes.  Salt to taste.

5.  Add spinach and saute until wilted – about 1 minute.  Toss and remove from heat.

6.  Serve and enjoy.

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