Ewww....polenta?

It's been far too long since I posted a recipe on her...and one with pictures? Say it isn't so! I have been on a healthy kick though and that is always a plus. Although I have not been as strict in the 21-day vegan challenge as I was hoping, I have greatly improved my eating habits. I'm trying to let my body decide when I'm hungry or full. I'm trying to re-learn all those cues lost to so many of us thanks to the conditioning of the current food industry.

At Trader Joe's this weekend (I'm officially and completely obsessed), I picked up a roll (are they called rolls?) of polenta with the intent of trying it, loving it, and adding it to my repertoire of go-to meals. I was not disappointed, as much as the texture freaked me out when first out of the wrapper. Also, I was not expecting it to spew polenta juices as me as I unknowingly pierced the plastic with my heavy-durty knife. But I survived and cooked an amazing, vegan meal that was utterly satisfying and a great first experiment with polenta. My solution for when trying anything new? You can't go wrong with layers of spinach and mushrooms!

Needless to say, it was absolutely delicious and I would most definitely make it again - maybe mix up the assortment of veggies used as a topping.

Spinach and Mushroom Polenta Bake



Ingredients
- 2 tbsp. olive oil
- 1 Roll of organic, pre-cooked polenta (cut into 1/4 inch thin slices)
- 8 cup (or 1 bag) Fresh Spinach
- 3 cloves garlic, chopped
- 1 cup Onions (diced)
- 8 Baby Portabellas (or white button) mushrooms (halved)
- 4 tbsp Eggplant Garlic Spread*
- 1/2 tsp. red pepper flakes
- Salt and pepper to taste


* Here's the thing, you can probably use tapenade, or even hummus, or nothing at all! I just got this amazing spread I wanted to try out and it helped add a touch of flavor to the mix.

Directions
1. Pre-heat the oven to 400
2. Cut polenta, garlic, onions, and mushrooms. Set garlic, onions and mushrooms aside.
3. Lightly sautee the polenta in 1 tbsp olive oil and set aside.
4. Sautee garlic in 1 tbsp olive oil and add diced onion. Cook until onion becomes translucent and add sliced portabellas.
5. Season mixture with salt, pepper, and red pepper flakes.
6. Add in spinach and stir well.
7. In the meantime, lightly coat a 10 inch square pan with olive oil.
8. Layer the bottom with the polenta and top with your spread.
9. Cover the layer with the cooked spinach/mushroom mixture.
10. Cook in the oven for about 10-15 minutes.

Serves 2 people as a hearty entree.

Nutritional information per serving:
Calories: 434 * Calories from Fat: 154 * Total Fat: 17.0 g * Cholesterol: 0.0 mg * Total Carbohydrates: 58.4g * Fiber: 7.7 g * Sugar: 10.3 g * Protein: 11.5 g