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5 from 1 vote

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

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appies & Snacks
Cuisine: Italian
Servings: 1
Author: Pam - For the Love of Cooking


  • 1/2 cup Rustic Slow-Simmered Mushroom and Meat Sauce click on link up above for the recipe
  • 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


  • Heat the leftover rustic slow-simmered mushroom meat sauce in a small sauce pan 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 freshly parsley, if desired.
  • Serve immediately. Enjoy!