1 cup spinach, chopped
1 (6 1/2) ounce can mushrooms, chopped
2 tablespoons chopped sundried tomatoes
2 tablespoons pesto
5 cups water
2 cups corn grits/polenta
salt and pepper, to taste
1. Mix together first four ingredients. Heat them together in a medium sized pan for a few minutes, until hot. Put mixture aside in a medium-sized bowl.
2. Bring the water to a boil in a medium sized pot and slowly add the corn grits. Be careful; this bubbles up and will burn you! I speak from experience! Mix frequently with a big wooden spoon until it's really thick; this takes about 1/2 hour. Keep stirring, or it will burn.
3. Once the polenta is thick, add the spinach mixture to the polenta and mix well. Season with salt and pepper. Put the polenta into the bowl and allow it to set up about 10 minutes.
4. Unmold and cut into thick slices. You can fry these in olive oil if you want them slightly crispy, or you can serve them the way they are.
They are also really good topped with tomoto sauce or vegan cheese.
Source of recipe: I made it up.