Ingredients
- ¼ cup quick-cooking corn polenta
- 1 cup water
- 1 cup sliced mushrooms
- 1 handful spinach
- 2 teaspoons olive oil
Steps
- Cook the polenta in the water according to the packet.
- Sauté the mushrooms in olive oil for 7–8 minutes.
- Add spinach and cook until wilted; spoon over polenta.
Check ingredient labels for allergens. Nutrition depends on your products and portions.
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