Last night we tried out a recipe for creamy polenta w/ mushrooms, spinach and tomatoes, adapted from America’s Test Kitchen. Next time I’d add a little something to make it pop – more salt, more pepper, and something hot – but it worked well as a simple, healthy, easy dinner.

Ingredients for the topping:

• 2lbs crimini mushrooms, halved or quartered
• 1 onion, thinly sliced
• olive oil
• 0.25oz dried porcini mushrooms minced (these are expensive so I skipped ’em, but the wild mushroom flavor definitely suffered for it)
• 1 tsp minced fresh rosemary (I would increase this next time)
• salt & black pepper
• 2 garlic cloves, minced
• 12oz baby spinach
• 12oz cherry tomatoes, halved

Ingredients for the polenta:

• 4 cups water
• salt & black pepper
• 1 cup coarsely ground cornmeal
• 1/2 cup parmesan + extra for topping
• 1 TBSP unsalted butter cut into small chunks

Directions for the topping:

• Put mushrooms, onion, olive oil, rosemary, and 1/4 tsp salt in a cast iron saucepan or Dutch oven. Cover and cook over medium heat, stirring occasionally, until vegetables are softened, 10-12 mins.
• Uncover, increase heat, and cook until vegetables are browned, 4-6 mins.
• Stir in garlic, cook until fragrant, ~30 seconds.
• Add spinach one handful at a time and cook until wilted, 3-5 mins.
• Stir in tomatoes and cook until warmed. Salt & pepper to taste, set aside and keep warm.

Directions for the polenta:

• Bring water + 1/2 tsp salt to boil in a large, heavy saucepan. Slowly add cornmeal, whisking to prevent clumping.
• Bring cornmeal + water to a simmer, stirring constantly, then reduce heat to low. Cover and cook, stirring frequently and making sure to scrap the sides of the pan, until polenta is smooth and thickish, 10-15 mins.
• Once you’ve achieved your desired texture, take it off the heat and vigorously stir in the butter and parmesan. Salt & pepper to taste.

Put some polenta in a bowl, put some veggies on top, and smother it in more parmesan and the hot sauce of choice.