Spinach Polenta With Mushroom Ragoût

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Oxmoor House


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2 teaspoons olive oil

1 1/2 cups chopped onion (about 1 medium)

2 garlic cloves, minced

2 (6-ounce) packages sliced Portobello mushrooms, cut into fourths

1 teaspoon fresh thyme leaves

3/4 teaspoons salt, divided

1/2 teaspoon pepper, divided

2 teaspoons cornstarch

1 cup vegetable broth

1/3 cup dry sherry or dry white wine

1 teaspoon Worcestershire sauce

3 1/2 cups water

1 cup quick-cooking polenta (such as Buitoni)

1 (6-ounce) package baby spinach (about 4 cups)

1/3 cup (1.3 ounces) grated fresh Parmesan cheese

1 tablespoon yogurt-based spread (such as Brummel and Brown)

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