INGREDIENTS
1 cup
stone-ground polenta
5 cups
water
2 tbsp
butter
2 oz
Parmesan cheese, grated
Salt
1 lb
sliced baby bella mushrooms
1/2
onion sliced thin (red or sweet yellow)
1
few sprigs of thyme
1 tbsp
balsamic vinegar
2 tbsp
butter
1 tsp
chilli flakes (crushed red pepper)
Salt
1 1/2
lbs fresh spinach leaves
4
garlic cloves minced
2 tbsp
butter
Salt
8 oz
grated cheese (I used a mix of Monterey jack and mozzarella)