Cheesy Polenta with Sauteed Spinach and Mushrooms
We love mixing things up and putting sauteed veggies over polenta instead of rice or pasta. This creamy, satisfying dish is filing and healthy. It's also quick to make, which makes it a perfect weeknight staple.
INSTRUCTIONS
In a large saute pan, heat the olive oil over medium-high heat. Saute the mushrooms and garlic for 3 minutes, or until the mushrooms begin to soften. Season with salt and pepper and remove to a bowl. Turn the heat up to high and add the spinach, tossing to coat in the leftover oil and cook 1 minute, until starting to soften. Season with salt and pepper. Remove from heat and set aside.
In a large pot, bring the water or broth to a boil (we used 2 cups broth because we like our polenta a little thick, but feel free to start with 2 cups and add more broth). Once the water is boiling, add the polenta and stir. Cook for 3-5 minutes or until the polenta reaches your desired consistency. Taste and season with salt and pepper if needed. Remove from heat, gently stir in the cheese, portion out onto bowls, top with the mushrooms and spinach. Dig in!
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