Polenta with Spinach and Mushrooms

Olive Oil
1 Garlic Clove, minced
3 cups Spinach, chopped
1 pkg Crimini Mushrooms, sliced
1 tube Polenta, sliced
Salt & Pepper, to taste
½ cup Fontina, Shredded

1) In a large skillet sauté Garlic and Mushrooms until Mushrooms begin to brown. Add Spinach and cook until wilted.
2) In a 9x13 pan, sprayed with cooking spray, lay in sliced polenta, top with vegetable mixture and cheese. Bake in a 400º oven for 15 minutes.

Chef Leah (Tucson Store 88/Grant & Swan)


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