Olive Oil 1 Garlic Clove, minced 3 cups Spinach, chopped 1 pkg Crimini Mushrooms, sliced 1 tube Polenta, sliced Salt & Pepper, to taste ½ cup Fontina, Shredded 1) In a large skillet sauté Garlic and Mushrooms until Mushrooms begin to brown. Add Spinach and cook until wilted. 2) In a 9×13 pan, sprayed with cooking spray, lay in sliced polenta, top with vegetable mixture and cheese. Bake in a 400º oven for 15 minutes. Chef Leah (Tucson Store 88/Grant & Swan)