Hearty Polenta Bowl
1 cup cornmeal
3 cups water
1/4 cup goat cheese OR Parmesan
2 tbsp olive oil
1 cup shiitake mushrooms
3 garlic cloves, minced
1 cup spinach
1/4 cup California Sun Dry sun-dried tomato halves, jarred
Add cornmeal and water to a large saucepan. Cover and cook over medium heat, stirring occasionally, until the cornmeal has absorbed the water and is smooth in texture.
Meanwhile, heat oil in a large skillet and add the mushrooms. Sauté for 5 minutes or until they’re soft, then add the garlic, spinach and sun-dried tomatoes and cook for 2 more minutes.
Once the polenta is done, stir in the cheese. Pour polenta into a bowl and top it with the mushroom-spinach-tomato mixture. Enjoy!