This recipe is modified from the original at http://www.budgetbytes.com/2014/03/portobello-polenta-bowls/
4 cups vegetable broth
1 cup cornmeal
2 cloves garlic
8 oz. baby portobello mushrooms (small package)
¼ tsp dried thyme
3/4 tsp oregano
3/4 tsp basil
1/4 tsp cayenne
10 oz. frozen chopped spinach – thawed
1 can tomato sauce
2 oz. feta cheese
2 tbs butter (oils do not make a good substitute here)
Salt & Pepper to taste
Prep the Spinach
- Thaw the spinach in the fridge over night (or in warm water right now)
Start the Polenta
- Put a cup of corn meal in a small mixing bowl. Mix in 1 of the 4 cups of broth with the corn meal.
- Put bring the remaining 3 cups of broth to a boil in a medium pot (while the cornmeal is soaking)
- When the broth comes to a boil, turn it way down and slowly stir in the cornmeal mix, stirring well and watching for lumps.
Start the Mushrooms
- Wash and slice the mushrooms. Mince garlic. Put them both in a large skillet with oil and start cooking them down.
- When the mushrooms release a whole lot of liquid, pour it into the polenta, add butter, 1/2 tsp salt, 1/2 tsp pepper, and stir well.
- Stir occasionally to prevent it from sticking to the bottom of the pot. Turn the heat off if the mushrooms are taking a long time.
Finish the Sauce
- When the mushrooms are finished, take them out of the pan and set them aside.
- Put the spinach in the skillet, add the tomato sauce, basil, oregano, cayenne. Stir well. When it bubbles, mix the mushrooms back in.
Put polenta in the bottom of a bowl, top with spinach/mushroom/sauce, then top with feta.