Ingredients
Method
1.Oil 20cm x 30cm (8-inch x 12-inch) rectangular pan.
2.Place stock and the water in medium saucepan; bring to the boil. Gradually stir polenta into the stock. Reduce heat; simmer, stirring, about 10 minutes or until polenta thickens. Stir in cheese and parsley; spread polenta into pan, cool 10 minutes. Cover, refrigerate 2 hours or until polenta is firm.
3.Meanwhile, make tomato mushroom sauce. Combine the water, onion and garlic in medium saucepan; cook, stirring, until onion softens and water evaporates. Add un-drained tomatoes, paste and mushrooms; bring to the boil. Reduce heat; simmer, stirring, for about 5 minutes or until thickened.
4.Turn polenta onto board; cut polenta into 16 triangles. Cook polenta on heated oiled grill plate (or grill or barbecue) until browned on both sides.
5.Heat oil in large frying pan, add garlic and spinach; cook, stirring, until spinach is wilted.
6.Serve polenta and spinach with tomato mushroom sauce.
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