Creamy Mushroom & Sage Olive Oil PolentaMissy - Blissbranding Digital Specialist
1 cup polenta
1⁄4 c Coronado Taste of Oils Mushroom & Sage Olive Oil (divided use)
1⁄2 cup crumbled goat cheese
2 cups assorted wild mushrooms
1 small shallot, chopped
4 cups fresh spinach, stemmed and washed
1 T chopped fresh sage
Salt & pepper to taste
Fresh ground pepper, to taste
Garnish: 2 T crumbled goat cheese, whole fresh sage leaves
Prepare polenta according to package directions.
While polenta is cooking, heat 1 Tablespoon Coronado Taste of Oils Mushroom & Sage Olive Oil in a saute pan over medium high heat.
Saute shallot and wild mushrooms for 4-5 minutes until browned, season with salt, fresh ground pepper, and chopped sage, transfer to small bowl, set aside. In the same pan, quickly saute spinach in 1 T Coronado Taste of Oils Mushroom & Sage Olive Oil , until barely wilted.
When polenta is finished cooking, stir in 2 T Coronado Taste of Oils Mushroom & Sage Olive Oil , 1⁄2 t roasted garlic salt, and 1⁄2 c goat cheese (reserve 2 T of cheese for garnish).
Dollop polenta in serving bowl, top with sauteed spinach and mushrooms.
Garnish with 2 T reserved goat and fresh sage leaves.