Creamy Polenta with Wild Mushrooms, Spinach, and Sage
1 cup polenta (we used Ritrovo Three Cheese Polenta)
¼ c Seasons Sage & Mushroom Infused EVOO
½ cup grated pecorino romano
2 cups assorted wild mushrooms (we used oyster, cremini, and shiitake)
1 small shallot, chopped
4 cups fresh spinach, stemmed and washed
1 T chopped fresh sage
Seasons Roasted Garlic Salt, to taste
Fresh ground pepper, to taste
Garnish: 2 T grated pecorino romano cheese, whole fresh sage leaves
Bring 6 ½ cups water to a boil in a large pot. Slowly add polenta to boiling water, stirring continually. Reduce heat to low and cook 10 minutes, stirring frequently.
While polenta is cooking, heat 1 T Seasons mushroom sage olive oil in a saute pan over medium high heat.
Saute shallot and wild mushrooms for 4-5 minutes until browned, season with ⅛ t seasons roasted garlic salt, fresh ground pepper, and chopped sage, transfer to small bowl, set aside. In the same pan, quickly saute spinach in 1 T mushroom sage olive oil, until barely wilted.
When polenta is finished cooking, stir in 2 T mushroom sage olive oil, ½ t roasted garlic salt, and ½ c grated pecorino romano (reserve 2 T of cheese for garnish).
Dollop polenta in serving bowl, top with sauteed spinach and mushrooms. Garnish with 2 T reserved grated pecorino romano and fresh sage leaves.