Crisp Polenta Topped with Sautéed Spinach and Slow-Simmered Mushroom & Meat Sauce
Servings 1
Equipment
- Small Saucepan
- Large skillet
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!