Creamy Polenta with Spinach, Mushrooms and Onions

One of my favorite restaurants on the Big Island of Hawaii is in a quaint town called Hulaloa that sits above Kona.  It started out as a Japanese community, and when I went there 20 some years ago there was one gift shop that sold woven Lauhala mats, and purses etc.  Now it's home to many beautiful art galleries a historic pink hotel and a favorite open air cafe.

Ed and I enjoyed our choices so much the last time we were there four years ago that we ordered exactly the same thing (The tuna melt for me and the Brie Burger for him).  I started eating tuna again after that trip and duplicated the dish many times.   Laura ordered the Polenta dish and it looked so wonderful that I couldn't wait to make it at home.  I added spinach to my dish for added nutrition and color.  I added my recipe at the bottom of this page.  Its so easy and as they say in theIslands  It's Ono! (delicious).

I wish I had taken more pictures of the inside.  It's planted with lush foliage and has beautiful
statues and coi ponds.

Our dear friends who were in Hawaii at the very same time.

     

Creamy Polenta with Sautéed Mushrooms, Onions and Spinach

3 cups of water +1 reserved

1 tsp salt

1 cup cornmeal

2 tbs butter

1/2 cup freshly grated parmesan cheese

1 medium onion, roughly chopped

1 carton mushrooms of your choice, sliced

a large handful of cleaned baby spinach

thyme, salt and pepper to taste

Boil 3 cups of water with salt.  Add the cornmeal to the reserved cup of water and stir.  When the water starts a rolling boil add the cornmeal mixture, stir until smooth, reduce heat to simmer and cover.   Every few minutes stir the pot to keep from sticking.  

While thats cooking…

sauté your onions until transparent in hot oil.  Then add in the mushrooms.  It takes some time, but when they start to brown add salt, pepper and thyme.  When everything is the desired color (browned) add the spinach.

Turn the heat off of the cornmeal and add the butter and cheese.  

Serves 4