2 cups water
vegetable better than bullion paste
3/4 cup polenta
5 oz shiitake mushrooms
1 cup frozen spinach (I used frozen because that is what I had, but feel free to use fresh)
1 cup chickpeas, drained and rinsed
2 heads of garlic
Boil water and the bullion paste. In a slow and steady stream, whisk in the polenta. Continue to whisk nearly constantly until it comes away from the sides of the pan and has a "shiny" texture. This should take about 15 - 20 minutes.
When the polenta is done, place the polenta in an 8x8 pan and smooth the top. Cool in the fridge for at least 30 minutes or preferable longer. When the polenta is cooled, it sticks together.
Roast the garlic: chop off the top of the head of garlic. Drizzle with olive oil, wrap in foil, and place in a preheated 350F oven for about 40 minutes, or until brown and soft.
Heat a cast iron pan over medium heat and add some olive oil. When the pan and oil are heated, add squares of the polenta and cook until browned on both sides, about 8 minutes.
While the polenta is cooking, in another skillet over medium heat, add a splash of olive oil and cook the mushrooms until softened. Add the spinach and chickpeas and heat through.
Place a piece of polenta down and top with the mushroom mixture. Garnish with the fresh oregano and roasted garlic.
This was crazy delicious. I had the problem of the browned part of my polenta sticking to the bottom of my pan when I went to turn it over, but I think it was because I had not allowed the polenta to cool sufficiently. I made this a while ago, but I am pretty sure that my husband liked it as well.