Polenta With Creamed Spinach & Mushrooms

Polenta With Creamed Spinach & Mushrooms
Perfectly Filling As A Main Dish!
Difficulty: Easy

 

Ingredients
1 box quick cook Polenta
4 cups chicken stock
1 cup half and half
3 tbsp butter, divided
4 tbsp olive oil, divided
2 cups mushrooms (assorted)
16 oz. fresh spinach, bagged triple washed
1 tsp garlic, pressed
1 cup heavy cream
pinch of nutmeg
salt
pepper

Directions
In a skillet, add 1 tbsp butter, 2 tbsp of olive oil on medium heat.  Saute mushrooms until water from mushroom has evaporated and starts to turn brown.  Add spinach to the skillet a little at a time until all is placed in the pan.  Saute spinach until completely wilted and water is evaporated, add the garlic and saute for a few more minutes.  Lower the heat to a simmer and add 1 cup of cream and cook until liquid reduces down to a thick and creamy sauce, add pinch of nutmeg and salt and pepper to taste.  In a large stock pot, heat chicken stock, 2 tbsp butter, 2bsp olive oil and half and half to a rolling boil.  Whisk in Polenta in a steady stream, keep whisking until it thickens and fully cooked (about 5 minutes).  Place hot Polenta in a bowl and spoon some creamed spinach & mushrooms on top, serve immediately.
Serves 4