POLENTA WITH TOMATO MUSHROOM SAUCE

Polenta with Tomato Mushroom Sauce image

Provided by @MakeItYours

Number Of Ingredients 20

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3 tablespoons Pure WessonÂ® Canola Oil
1 tube (16 oz each) prepared plain polenta, patted dry
1 pkg (8 oz each) fresh sliced button mushrooms
1/2 cup thinly sliced yellow onion
1 can (14.5 oz each) Hunt'sÂ® Fire Roasted Diced Tomatoes, undrained
1 can (8 oz each) Hunt'sÂ® Tomato Sauce
2 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 pkg (6 oz each) baby spinach leaves
3 tablespoons Pure WessonÂ® Canola Oil
1 tube (16 oz each) prepared plain polenta, patted dry
1 pkg (8 oz each) fresh sliced button mushrooms
1/2 cup thinly sliced yellow onion
1 can (14.5 oz each) Hunt'sÂ® Fire Roasted Diced Tomatoes, undrained
1 can (8 oz each) Hunt'sÂ® Tomato Sauce
2 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 pkg (6 oz each) baby spinach leaves

Steps:

Heat oil in large skillet over medium-high heat. Cut polenta into 8 slices; add to skillet and cook 2 to 3 minutes on each side or until hot. Remove from skillet and place on paper-towel lined plate; keep warm.
Add mushrooms to skillet; cook and stir 3 to 5 minutes or until tender. Add onion; cook 2 minutes more or until softened, stirring occasionally. Add undrained tomatoes, tomato sauce, vinegar, salt and pepper; stir to combine.
Add spinach to skillet. Cover; reduce heat and cook until spinach wilts. Serve tomato mixture over polenta.