Before I jump right in, I want to warn you that this is not going to be a well written recipe, because I made it tonight, and did not measure a single thing. So, I could wait, and make it again, but it was SO good and SO easy, I want to share. It’s so simple, in fact, that I feel pretty confident you can eyeball everything and be just fine! If you nail down the measurements that work for you, feel free to leave them in the comments. I’ll update the post the next time I make it-because there will definitely be a next time!
Easy Polenta Stack with Spinach, Mushrooms and Tomatoes
1 package pre-cooked polenta
1/4 cup (ish) low-sodium vegetable broth
2 giant handfuls white mushrooms, chopped
3 or 4 giant handfuls baby spinach
1 medium/large sized tomato, diced
1 tablespoon (ish) italian seasoning
Pinch of salt and pepper
Pre-heat oven to 350 degrees
1. Grease baking sheet with olive oil. Slice polenta into small disks, and place on sheet. Bake for about 20 minutes.
2. In a saucepan, drizzle a small amount (a tablespoon or two) of olive oil and mushrooms. Sauté for 5 minutes or so on medium-high heat.
3. Reduce heat to medium, add in vegetable broth, tomatoes, seasoning, salt and pepper, and stir. Add spinach in a handful at a time, stirring it until it is cooked down. Cook mixture for 5 minutes, and then simmer on low until polenta is done.
4. Stack on plate, alternating between polenta and veggie mixture.
(I warned you, not exact! But you get the gist.)