Sunday, December 4, 2011

Winter Garden Polenta

Comfort food at its best!

Winter Garden Polenta (modified from Better Homes & Gardens recipe)

½           cup oil-packed dried tomatoes
5            cups boiling water
1 ½        cups coarse polenta or cornmeal
½           cup soy parmesan cheese
1            tsp. dried basil, crushed
¼           tsp. crushed red pepper
              garlic powder
½           onion, sliced
1            8  oz. pkg. sliced fresh mushrooms
4            cups packaged fresh baby spinach
1            Tbl. soy margarine

Drain tomatoes, reserving 1 T. oil.  Chop tomatoes and set aside.

Boil 5 cups water then add cornmeal, slowly.  Stir constantly to avoid lumps.
Once smooth and creamy, add tablespoon soy margarine, basil, red pepper, a
dash of garlic powder, salt and pepper and reserved tablespoon of dried tomato oil.

In separate pan, cook sliced onion in oil until caramelized.  Set aside.  Add a bit more oil and cook mushrooms and spinach.  Add salt & Pepper.

Plate Polenta, top with mushroom/spinach mixture and finish with caramelized onions.