When I buy or make polenta, there is always enough for several meals! Here I am making another version of polenta for lunch at ML's. This is a vegetarian version. I fried up the polenta 'til it has crispy edges, I made a sauce with 2/3 spaghetti sauce with mushrooms and 1/3 salsa for heat (we were in a hurry, so no time for fancy home made cooking) and added fresh spinach. One with an one without cheese (I'm allergic to dairy products!) 
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