Cheesy polenta with Paprika Mushrooms & Spinach

Made this dish tonight inspired by this recipe which called for shrimp.

 

Ingredients:

1 tube premade polenta (or make your own polenta)

About 2 OZ cheese, any kind

1/4 c milk

1/4c water (optional)

1 bag frozen spinach (or fresh)

1 container baby portabello mushrooms

1 onion (use your fave)

Garlic (4 cloves – to taste)

Basil – at least 3 tbsps

Amchoor Powder – 2 pinches (optional)

Smoked Paprika – 3 teaspoons (more if you want)

Plenty of Olive oil

Pepper

Salt (to taste)

1/2 lemon

Veggies:

Slice the mushrooms, onion, garlic, basil.

Heat olive oil in a skillet. Add garlic, basil, dash of salt, liberal black pepper, paprika.

Heat for one minute, until garlic is aromatic, add onion.

Cook until onion begins to become translucent

Add mushrooms and frozen spinach. Mix well until everything is coated with the oil and spices. Cover and cook over medium until mushrooms are desired tenderness.

Spray with lemon juice. Layer over polenta. Serve.

Polenta

If you have made your own polenta, just add the cheese, stir until melted and serve.

If  you are using premade polenta, cut it into chunks.

Heat a small amount (1/4 c or so) of liquid (I used milk), then add the polenta,

With a potato masher, get to mashing that polenta. When it’s really mashed, switched to a spoon and stir that polenta.

Add the cheese. Stir until the cheese has melted.

When the cheese has melted, YOU ARE DONE.

 

Spoon the polenta onto a plate, cover with the veggie mixture. Eat and be happy.

Image

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About Grimalkin, RN

Trying really hard to be a decent person. Registered Nurse. Intersectional Feminism. Poet. Cat. Political. Original recipes. Original Stories. Occasionally Questionable Judgement. Creator of #cookingwithjoanne and #stopcock. Soulless Unwashed Carrot. This blog is dedicated to my grandmother, my beloved cat Grimalkin, and my patients.

Posted on February 11, 2014, in Uncategorized and tagged , , . Bookmark the permalink. 1 Comment.

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