6 cups water
1.75 cups cornmeal
2 teaspoons salt
Canola cooking oil spray
8 oz cremini mushrooms, chopped
5 cloves garlic, minced
10 oz fresh spinach
15 oz marinara sauce
1 can of black beans, drained
1/3 cup nutritional yeast.
1.) Boil the water and then whisk in the cornmeal and salt. Simmer for 15 minutes, stirring frequently. Then pour the mixture into a 9" x 13" pan and leave to cool and firm up. (Give it at least a half hour at room temperature.)
2.) Spray a pan with canola oil and saute the garlic and mushrooms for about 5 minutes on medium heat.
3.) Add the spinach to the pan and saute until it cooks down.
4.) Add the marinara sauce and black beans and cook until hot.
5.) Stir in the nutritional yeast and then pour the mixture over the polenta. Cut and serve.