Mediterranean Mushroom and Spinach Polenta

Ingredients

• 1 cup Instant polenta
• 4 cups Vegetable broth
• 12 ounces Cremini mushrooms, sliced
• 5 ounces Fresh baby spinach
• 0.25 cup Pine nuts
• 3 tablespoons Extra virgin olive oil
• 3 cloves Garlic cloves, minced
• 0.5 cup Feta cheese, crumbled
• 1 teaspoon Dried oregano
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt and black pepper

Instructions

1. 1

   In a small dry skillet over medium heat, toast the pine nuts for 2-3 minutes until golden brown and fragrant, then set aside.

2. 2

   Bring the vegetable broth to a boil in a medium saucepan, then slowly whisk in the polenta and a pinch of salt.

3. 3

   Reduce heat to low and cook the polenta for 5 minutes, stirring frequently until thick and creamy.

4. 4

   While polenta cooks, heat olive oil in a large skillet over medium-high heat and add the sliced mushrooms.

5. 5

   Sauté mushrooms for 6-8 minutes until browned, then add the minced garlic and dried oregano for 1 minute.

6. 6

   Add the baby spinach to the skillet and toss until just wilted, then stir in the lemon juice and season with salt and pepper.

7. 7

   Divide the warm polenta into bowls and top generously with the mushroom and spinach mixture.

8. 8

   Garnish each serving with the toasted pine nuts and crumbled feta cheese before serving.