Vegetable and Polenta Squares

  1. In nonstick 10-inch skillet over medium-high heat, in hot olive or salad oil, cook mushrooms and onion, stirring occasionally, until vegetables are golden brown and any liquid evaporates.
  2. Stir in spinach and cook, stirring, until spinach wilts.
  3. Remove skillet from heat; stir in shredded mozzarella.
  4. In 4-quart saucepan over high heat, heat salt and 3 3/4 cups water to boiling.
  5. Reduce heat to medium; gradually sprinkle in cornmeal, stirring constantly with wire whisk to prevent lumping.
  6. Cook over low heat, stirring frequently, until polenta is thick and creamy, about 10 minutes.
  7. Stir in corn.
  8. Spray 8- by 8-inch glass baking dish with nonstick cooking spray.
  9. Spoon half of polenta into baking dish.
  10. With slotted spoon, spoon vegetable mixture over polenta; spoon remaining polenta evenly over vegetable mixture.
  11. Allow polenta to set, about 10 minutes.
  12. Meanwhile, preheat oven to 400 degrees F.
  13. Bake stuffed polenta 10 minutes or until filling is bubbly and polenta is heated through.
  14. While polenta is baking, in small saucepan over medium heat, cook pasta-style tomatoes until heated through.
  15. To serve, cut stuffed polenta into 4 squares.
  16. With pancake turner, carefully lift squares onto 4 warm dinner plates.
  17. Spoon tomato sauce over.

olive, mushrooms, onion, spinach, mozzarella cheese, salt, cornmeal, wholekernel corn, pastastyle tomatoes

Taken from www.delish.com/recipefinder/vegetable-polenta-squares-833 (may not work)

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