Spinach, Mushroom, And Tomato Sauce With Polenta

• Polenta
• 1 cup milk
• 2 cups water
• 3/4 teaspoon salt
• 1 cup polenta
• 3 tablespoons butter
• 1/4 cup parmesan cheese
• Sauce
• 1 tablespoon olive oil
• 1/2 lb mushroom, sliced
• 2 garlic cloves
• 1 cup cherry tomatoes
• 3/4 lb spinach
• 1 (14 ounce) can artichoke hearts
• salt
• pepper

1. For the polenta:
2. Preheat oven to 400F.
3. Mix milk, water and salt and heat over medium high heat, almost to a boil.
4. Reduce heat to low, slowly add polenta and stir well.
5. Continue to heat, stirring frequently, until polenta creates a dough consistency.
6. Add butter and parmesan and form into 6 patties. Bake roughly 10-15 minutes.
7. For the sauce:
8. Heat olive oil over medium high heat. Add mushrooms, salt and pepper. Cook for roughly 3-4 minutes.
9. Add tomatoes and garlic and cook another 2-3 minutes. Stir in spinach and artichokes, reduce heat to medium and cook until spinach begins to wilt, roughly 2 minutes.

polenta, milk, water, salt, polenta, butter, parmesan cheese, sauce, olive oil, mushroom, garlic, cherry tomatoes, spinach, hearts, salt, pepper

Taken from www.food.com/recipe/spinach-mushroom-and-tomato-sauce-with-polenta-510218 (may not work)