Crisp Polenta Topped with Sautéed Spinach and Slow-Simmered Mushroom & Meat Sauce

Amazing is the word that comes to mind when I think of this delicious lunch I recently made. I had leftover rustic slow-simmered mushroom meat sauce in the fridge and I also had a tube of polenta, fresh spinach, and Parmesan. I fried up the sliced polenta in a combination of butter and olive oil until crisp and golden brown. I topped the sliced polenta with some garlicky sautéed spinach followed by a dollop of the mushroom meat sauce and a sprinkling of parmesan. I absolutely loved this utterly delicious meal and I thought it had a fantastic combination of flavors and textures too. I can’t believe I’ve never thought to make something like this before. I really want to make it again for dinner because I think my family would love it too.

How to Make Crisp Polenta Topped with Sautéed Spinach and Slow-Simmered Mushroom & Meat Sauce

Heat the leftover rustic slow-simmered mushroom meat sauce in a small saucepan over medium heat, stirring occasionally, until warmed through.

While the sauce is warming, heat 1 teaspoon of olive oil and the butter in a large skillet over medium-high heat. Add the sliced polenta to the hot pan and cook for 2-3 minutes, or until golden brown. Flip over and cook the other side for 2-3 minutes, or until golden brown.

While the polenta slices are cooking, heat the remaining 1/2 teaspoon of olive oil in another skillet over medium heat. Add the spinach, minced garlic, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring constantly for 1-2 minutes, or until spinach is just wilted but still bright green. Remove from the heat.

Place the crisp polenta slices on the serving plate. Top with a spoonful of garlicky sautéed spinach followed by a dollop of the warmed mushroom meat sauce. Sprinkle with parmesan cheese and top with a piece of fresh parsley, if desired. Serve immediately. Enjoy!

Crisp Polenta Topped with Sautéed Spinach and Slow-Simmered Mushroom & Meat Sauce

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Course: Appies & Snacks

Cuisine: Italian

Servings: 1

Author: Pam - For the Love of Cooking

Ingredients

• ½ cup Rustic Slow-Simmered Mushroom and Meat Sauce click on link up above for the recipe
• 1½ tsp olive oil divided
• 1 tsp butter
• 3 slices of basil garlic polenta
• 1 cup baby spinach
• 1 clove of garlic minced
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked pepper to taste
• Fresh parmesan shredded
• Fresh parsley garnish

Instructions

• Heat the leftover rustic slow-simmered mushroom meat sauce in a small saucepan over medium heat, stirring occasionally, until warmed through.
• While the sauce is warming, heat 1 teaspoon of olive oil and the butter in a large skillet over medium-high heat.
• Add the sliced polenta to the hot pan and cook for 2-3 minutes, or until golden brown. Flip over and cook the other side for 2-3 minutes, or until golden brown.
• While the polenta slices are cooking, heat the remaining 1/2 teaspoon of olive oil in another skillet over medium heat.
• Add the spinach, minced garlic, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring constantly for 1-2 minutes, or until spinach is just wilted but still bright green. Remove from the heat.
• Place the crisp polenta slices on the serving plate. Top with a spoonful of garlicky sautéed spinach followed by a dollop of the warmed mushroom meat sauce. Sprinkle with parmesan cheese and top with a piece of fresh parsley, if desired.
• Serve immediately. Enjoy!

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