Spinach Polenta with Roasted Mushrooms

What happens when creamed spinach meets polenta? Utter cozy-comfort.

Disclaimer: This is not the recipe I initially planned on writing this week. Originally, I dreamed of delicate, tender sweet potato gnocchi, but as I added more and more flour to try and get the dough to come together, I knew the result would be dense and a far cry from pillowy. And, sure enough, instead of little down pillows, their texture was more akin to that flattened pillow you’ve slept on for years (and maybe need to toss out?). So, it was back to the drawing board with what I already had on hand.

Here’s what blinked back at me when I opened my fridge: Some mushrooms and a sad bunch of spinach, plus a partial container of crème fraîche and some leftover herbs from Thanksgiving. Challenge accepted. My kitchen staples always include polenta, some kind of grating cheese, and frozen stock among other things—and so, this Spinach Polenta with Roasted Mushrooms was born (and dare I say, it’s even better—and easier—than what I originally set out to create).

A BOWL I’D LOVE TO COZY UP WITH.