Ingredients
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4 ounces refrigerated prepared polenta, sliced thin
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1/8 cup onion, sliced
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2 cups spinach
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1 tablespoon tomato sauce
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1 tablespoon water
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1 teaspoon red wine vinegar
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1/2 teaspoon basil
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1/2 teaspoon oregano
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1 teaspoon capers
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1 tablespoon pine nuts
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1 tablespoon feta (tomato herb is best)
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1 garlic clove
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1/2 cup chopped tomato
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2 shiitake mushroom caps, sliced
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2 tablespoons dried lentils
Instructions
- In a small pan combine lentils and about 3/4 c water. Bring to a boil, then cover and simmer about 20 minutes.
- In another pan saute polenta slices until slightly chewy. Set aside.
- Saute onions, garlic, tomato paste, mushrooms and water until onions are tender. Add cooked lentils, tomato, basil, oregano, pine nuts, and capers, saute about 1 minute. Add spinach and vinegar, stir until spinach is wilted. Pour mixture over polenta slices and top with feta before serving.