• Bake the polenta
• Preheat the oven to 450 degrees F
• Remove the polenta from wrapping and cut into 1/2 inch slices
• Drizzle polenta with olive oil. (Feel free to add less, but for crispier polenta, I drizzle generously)
• Bake for about 15 minutes, flipping halfway.
• The polenta is done, when browned and crispy on the edges.

For the Veggies

• In a pan of skillet, heat a few tbsp of olive oil.
• Add the shitake mushrooms and saute for a couple minutes until they are caramelized on the edges. Salt lightly.
• Set aside the shitake mushrooms and return the pan to heat.
• Add 2 tbsp of olive oil, and when hot, saute the shallots and garlic.
• Add the Cherry tomatoes and allow them to blister for a couple minutes. The tomatoes may pop and that is totally ok! It adds to the sauce.
• Add the white wine and allow it to reduce and form a sauce. The shallots will caramelize slightly.
• Add Italian seasoning, salt and pepper.
• Add the squash and saute for a few minutes.
• Add the spinach. I broke the leaves off the stems and roughly broke up the spinach in my hands until it was wilted into the dish.
• Return shitake mushrooms to the pan.
• Add champagne vinegar and stir, remove from flame.
• Top veggies on polenta and serve!