Spinach Polenta With Mushroom Ragoût

• 2 teaspoons olive oil
• 1 1/2 cups chopped onion (about 1 medium)
• 2 garlic cloves, minced
• 2 (6-ounce) packages sliced Portobello mushrooms, cut into fourths
• 1 teaspoon fresh thyme leaves
• 3/4 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 2 teaspoons cornstarch
• 1 cup vegetable broth
• 1/3 cup dry sherry or dry white wine
• 1 teaspoon Worcestershire sauce
• 3 1/2 cups water
• 1 cup quick-cooking polenta (such as Buitoni)
• 1 (6-ounce) package baby spinach (about 4 cups)
• 1/3 cup (1.3 ounces) grated fresh Parmesan cheese
• 1 tablespoon yogurt-based spread (such as Brummel and Brown)

1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute 5 minutes or until tender. Add mushrooms, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook over medium-high heat 8 minutes or until mushrooms are tender, stirring frequently. Combine cornstarch, broth, sherry, and Worcestershire sauce; stir well. Add cornstarch mixture to mushroom mixture; bring to a boil over medium-high heat. Cook 2 minutes or until mixture is slightly thick, stirring frequently.
2. Bring water to a boil in a large saucepan. Stir in polenta; reduce heat to medium, and cook 3 to 5 minutes or until thick, stirring constantly. Add spinach, yogurt-based spread, cheese, and remaining 1/4 teaspoon each of salt and pepper; stir well to combine. Remove from heat; let stand 3 minutes or until spinach wilts, stirring often. Spoon polenta onto plates and top with mushroom mixture.

olive oil, onion, garlic, mushrooms, thyme, salt, pepper, cornstarch, vegetable broth, sherry, worcestershire sauce, water, polenta, baby spinach, parmesan cheese

Taken from www.myrecipes.com/recipe/spinach-polenta-with-mushroom-ragot (may not work)