Ingredients
2 1/2 cups whole milk
Kosher salt and freshly ground pepper
2/3 cup quick-cooking polenta
4 tablespoons unsalted butter
1/3 cup extra-virgin olive oil
1 clove garlic, smashed and peeled
1 pound cremini mushrooms, quartered or halved
10 cups chopped fresh spinach (from 2 bunches, tough stems removed)
1 tablespoon sherry vinegar
2 cups Easy Beef Chili
Preparation
In a pot, bring milk and 2 1/2 cups water to a simmer; season lightly with salt. Whisking constantly, add polenta in a thin stream. Reduce heat to low; cook, whisking occasionally, until polenta is tender and creamy, about 5 minutes. Remove from heat; stir in butter. Season with salt and pepper; cover to keep warm.
In a large skillet over medium-high, heat oil and garlic until fragrant, 1 to 2 minutes. Remove and discard garlic; add mushrooms and cook, stirring, until browned, 10 to 12 minutes. Add spinach; season with salt and pepper, and cook until just wilted, 1 to 2 minutes. Add vinegar; cook 30 seconds. Season with salt and pepper.
Reheat chili. Serve with vegetables over polenta.
