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.