1 cup oil-free sun-dried tomatoes soaked in 2 cups warm water for 30 minutes, drained and chopped
2 packages polenta
Pepper to taste
1 cup of fresh spinach
Preheat oven to 350 degrees.
Slice the polenta into ¼” rounds. If using homemade polenta from a square or rectangular dish, cut into triangle shapes. Place them on a non-stick baking sheet and bake for 10-12 minutes until warmed through.
In a large saucepan sauté the mushrooms, peppers, onions, and shallots until the mushrooms release their juices. Stir frequently to keep the veggies from sticking and try not to add water unless absolutely necessary as the mushrooms will exude liquid.
Add the garlic and sauté for 2 minutes.
Add the basil if using dried (if using fresh it is added later) and thyme and sauté for 2 minutes.
Add the white wine, the kalamata olives and sun-dried tomatoes and simmer until the liquid is reduced by half.
If you are using fresh basil add it now and sauté for another 2 minutes.
Add pepper to taste.
Put the polenta slices on plates, top each slice with several pieces of spinach and spoon 1-2 tablespoons of the mushroom/olive sauce on each slice.
The kalamata olives contain some sodium and the dish was well-flavored without any additional salt.
Recipe by Plantivores at http://plantivores.com/mediterranean-polenta-pizza/