Creamed spinach and mushroom and polenta

1 & 1/4 cup cornmealmedium

black pepper

2 tbs butter

1 tbs vegetable bouillon paste

3 cups water

2 tbs heavy cream

salt

1 tbs olive oil

2 cup mushrooms

parmesan cheese

1 cup milk

2 cup spinach

3 cloves garlic

Step 1

Heat up a medium sized pot over medium heat. add 1 tbs of butter and the olive oil. once hot, add the mushroom.

Step 2

Cook the mushroom down until they are dark brown and crispy and all moisture has been released, 5-7 minutes. add the garlic and sauté another 30 seconds, then add the spinach. once the spinach has wilted down (should only take 30-45 seconds) add a pinch of salt and black pepper and the heavy cream. stir for another minute until the cream has absorbed into the mushroom mixture, then remove the contents of the pan into a bowl. reserve for later.

Step 3

To the same pot, add the water, milk, a generous pinch of salt, and the bouillon. stir well and allow the liquid to come up to a simmer. once it starts to simmer, slowly whisk in the 1 cup of the cornmeal. turn the heat down to medium low and allow to cook until the polenta has thickened and is tender. depending on the grind of the cornmeal, this could take anywhere from 5-15 minutes. if you used a medium or coarse grind polenta, it should take about 10-15 minutes. make sure to whisk often to avoid lumps.

Step 4

Whisk or stir the creamed mushroom and spinach mixture back into the polenta. if you want a thicker polenta, you can whisk in a tablespoon of cornmeal at a time until it reaches your desired consistency. remoce from heat and stir in the parmesan cheese. serve immediately. i like to eat it with a fried egg and minced chives on top.