2 cups polenta (about 1 tube)
4 to 6 cloves garlic
1 bunch fresh spinach (about 2 cups)
1/4 cup chopped sundried tomatoes
1/2 onion, chopped
1 1/2 cup sliced white mushrooms
Salt and pepper
Vegan Parmesan cheese sprinkles
Dash balsamic vinegar
1) Cut polenta tube into rounds. Heat olive oil in 2 frying pans. Start frying the polenta in one, adding lots of pepper, salt, and vegan Parmesan while cooking. Cook 5 to 6 minutes on each side, or until crisp.
2) In other pan, throw in garlic, sundried tomatoes, onion, and saute 3 minutes. Add salt, pepper, and vegan Parmesanl. Add spinach and mushrooms and cook until spinach is wilted and mushrooms look soft, about 5 minutes.
3) Top cooked polenta with veggie mixture and more vegan Parmesan, if desired! Works great as an impressive and very quick and easy appetizer or a tasty meal.
Source of recipe: I wrote this recipe.