Ingredients

1 log polenta, sliced into 9 pieces

1 tbsp olive oil

1 small onion, chopped fine

2 cloves garlic, minced

1 jalapeno, sliced fine (optional)

1 tomato

1/8 tsp salt

10 oz baby portabella mushrooms, slices or cut into wedges (your preference)

6 oz fresh baby spinach

Directions

1.  Lightly spray/coat a large non-stick frying pan with oil.  Over med-high heat, pan fry the slices of polenta until light brown (~4 mins per side).  Arrange these in a single layer in an 8 inch x 8 inch glass baking dish (or larger if the polenta log you are using has bigger slices that don't fit).

2.  After cooking all of the polenta slices, place the remaining oil in the frying pan.  Saute the onions, garlic, and jalapeno on med-high heat for ~3 mins.

3.  Add the tomatoes and salt and cook for another 3 mins.

4.  Add the mushrooms and spinach and cook for another 2 mins (until the spinach wilts).

5.  Spoon the mushroom spinach mixture on top of the polenta slices.  Bake at 350 F for 15 mins.

6.  Serve hot.  Optional: top with Parmesan cheese