Polenta, Spinach, and Mushroom Casserole

This light casserole really hit the spot! Lots of taste and texture here, with minimal effort. An excellent example of the perfect simple dish.

Very thin rounds of polenta (I used the premade kind that comes in a"sausage" shape) were fried in a little olive oil and made the base of the casserole. Organic spinach, sauteed with olive oil and a minced garlic clove until wilted, made the next layer. The mushrooms sauteed with olive oil, salt and pepper and a little chopped parsley topped the spinach. Finally, a layer of tangy cheese, described only as Italian Table Cheese. Cooked under the broiler for 3 minutes to melt the cheese.

I really believe the right "dish" makes the food even better. Served in my favorite Napa Style one-serving casserole dish (I paid $7), this was easy, healthy, and pretty.