Blue Cheese Polenta with Spinach, Mushrooms and Onions

I made this up when our first shares from the new CSA we joined included spinach among the many fine greens. Laurel and Gavin immediately insisted I make it again right away. If you like, you can make extra polenta and pour it into a bread loaf pan where it will get more solid. Slices of baked polenta are another marvelous form of this dish. (Vegan)

New Roots Urban Farm decided this year to change direction and focus on local farmers markets instead of having shareholders. Alas for us, but they are wonderful folks and we wish them every success. We have now joined the Community Supported Garden at La Vista, where a very few shares are still available for this season.

For the sauce:
In a large saucepan, sauté

• 2 chopped Vidalia (or other sweet) onions
• 1 lb. mushroom, coarsely chopped
• 1 lb. spinach, de-stemmed and thoroughly washed.

Simmer until there is little liquid left.

Meanwhile, for the polenta:
Boil 4 cups of water. When it is at a rolling boil, add a sprinkling of salt and slowly pour in 2 cups of cornmeal, briskly whisking while pouring so no lumps form. Continue to whisk frequently until the cornmeal is well cooked, about 20 minutes. (Add more water if necessary.) Finally, add about 4 ounces crumbled blue cheese (Danish Blue works well), and stir into the polenta.

Serve immediately topped by the vegetable sauce.