Mix the oil, vinegar, garlic, and 1/4 tsp salt in a bowl. Add the sliced mushrooms to the bowl. Stir and let sit while you make the polenta.
In a large saucepan bring the water, milk, 1 tsp salt, and 1/4 tsp pepper to a boil over medium-high heat.
Reduce heat to low and stir in the cornmeal. Cook while stirring often, about 5 minutes. Take off the heat and stir in the spinach then stir in the the cream cheese and butter until thoroughly combined. Spread polenta evenly into a lightly oiled 8x8 baking dish, set aside.
Heat a large skillet over medium-high heat. When the pan is hot add the mushrooms into the pan and cook, stirring occasionally, about 5 minutes or until browned.
Spread the mushrooms evenly onto the polenta in the baking dish. Sprinkle the feta cheese over top.
Bake in the preheated oven until edges of the polenta just begin to brown, about 25 minutes.
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