Published: by Absolutely Recipes, in the recipes category.

Polenta with Mushrooms and Spinach Recipe.

Ingredients:

3 TBSPs olive oil, divided
1 tube (18 ounces) polenta, cut into 1/2" slices
1 pound sliced fresh mushrooms
1 shallot, chopped
1/2 cup sherry
1 TBSP all-purpose flour
1/4 TSP salt
1/4 TSP pepper
1/2 cup vegetable broth
5 cups fresh baby spinach (about 5 ounces)

Recipe Instructions:

Preheat oven to 425 degrees.
Brush both sides of polenta slices with 1 TBSP oil; place on a 15x10x1" baking pan.
Bake 20-25 minutes on each side or until crisp.

Meanwhile, in large skillet, heat remaining oil over medium-high heat.
Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown.
Add sherry; cook, stirring to loosen browned bits from pan.

In a small bowl, mix flour, salt and pepper; stir in broth until smooth.
Stir into pan.
Cook and stir 1-2 minutes or until thickened.
Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes.

Arrange polenta on a platter; top with mushroom mixture.

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