Floating Olive Branch


1 cup polenta
¼ cup Seasons Sage & Mushroom Infused Olive Oil
½ cup grated pecorino romano
2 cups assorted wild mushrooms (we used oyster, cremini, and shiitake)
1 small shallot, chopped
4 cups fresh spinach, stemmed and washed
1 Tbs. chopped fresh sage
Seasons Roasted Garlic Salt, to taste
Fresh ground pepper, to taste

Garnish: 2 Tbs. grated pecorino Romano cheese, whole fresh sage leaves


Bring 6 ½ cups water to a boil in a large pot. Slowly add polenta to boiling water, stirring continually. Reduce heat to low and cook 10 minutes, stirring frequently.
While polenta is cooking, heat 1 Tbs. of Mushroom Sage Olive Oil in a sauté pan over medium high heat.

Sauté shallot and wild mushrooms for 4-5 minutes until browned, season with ⅛ tsp. roasted garlic salt, fresh ground pepper, and chopped sage, transfer to small bowl, set aside. In the same pan, quickly sauté spinach in 1 Tbs. mushroom sage olive oil, until barely wilted.

When polenta is finished cooking, stir in 2 Tbs. mushroom sage olive oil, ½ tsp. roasted garlic salt, and ½ c grated pecorino Romano (reserve 2 Tbp. of cheese for garnish).
Dollop polenta in serving bowl, top with sauteed spinach and mushrooms. Garnish with 2 Tsp. reserved grated pecorino Romano and fresh sage leaves.