Crispy Polenta with Lemon Mushrooms and Roasted Pepper Sauce

Instructions

1. 1

   1. Preheat the oven to 425°F (220°C). Line a baking tray or small pan with parchment paper and lightly grease it with a little of the olive oil.

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   2. In a medium saucepan, bring the water to a boil with 1/2 teaspoon of the salt. Lower the heat and slowly whisk in the instant polenta, stirring constantly for 3 to 5 minutes until thickened.

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   3. Remove the saucepan from the heat and stir in the grated Parmesan cheese with 1 tablespoon of olive oil. Spread the hot polenta onto the prepared tray in a layer about 1/2 inch thick. Let it rest for 10 minutes until firm.

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   4. While the polenta sets, make the sauce. Place the roasted red pepper, plain Greek yogurt, 1 clove of minced garlic, smoked paprika, 1 tablespoon lemon juice, a pinch of salt, and a little black pepper in a blender. Blend until smooth.

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   5. Cut the firm polenta into 8 rectangles or squares. Brush the pieces with 1 tablespoon olive oil and bake for 20 to 25 minutes at 425°F (220°C), flipping halfway through, until golden and crisp on the outside.

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   6. While the polenta bakes, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced cremini mushrooms and cook for 6 to 8 minutes until they release their moisture and begin to brown.

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   7. Add the remaining 2 cloves of garlic, the lemon zest, the rest of the lemon juice, the remaining salt, and the black pepper. Cook for 1 more minute, stirring to coat and perfume the mushrooms.

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   8. Add the baby spinach to the skillet and cook for 30 to 60 seconds, just until wilted. Turn off the heat and stir in the chopped fresh parsley.

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   9. To serve, spread a layer of roasted pepper sauce on each plate. Top with 2 pieces of crispy polenta per serving and finish with the lemon mushroom and spinach mixture.

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    10. Serve immediately to enjoy the contrast of crisp polenta, creamy sauce, and sautéed vegetables.