1 recipe basic polenta (recipe above)
1/2 c. grated Parmesan cheese
4 oz. mushrooms, sliced
1 onion, chopped
1 clove garlic, minced
2 tbsp. olive or salad oil
1 (1 lb.) can tomatoes, undrained and chopped
1 (6 oz.) can tomato paste
1/4 c. water
2 tbsp. dry sherry
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp. salt
1/8 tsp. pepper
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1 1/2 c. shredded Mozzarella cheese

Stir the Parmesan cheese into the polenta. Spread evenly in a lightly greased 9 x 13 inch baking pan. Chill for at least 1 hour. When firm, cut into 4 quarters, each 4 1/2 x 6 1/2 inches.

Meanwhile, saute the mushrooms, onion, and garlic in oil. Stir in the remaining ingredients, except the spinach and Mozzarella cheese. simmer, partially covered, 1 hour. Stir in the spinach.

Lightly grease an 8 x 10 inch baking dish. Place two polenta quarters in it, side by side. Cover with half the sauce and sprinkle with half the Mozzarella cheese. Repeat these layers. Secure with toothpicks.