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1
In nonstick 10-inch skillet over medium-high heat, in hot olive or salad oil, cook mushrooms and onion, stirring occasionally, until vegetables are golden brown and any liquid evaporates.
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2
Stir in spinach and cook, stirring, until spinach wilts.
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3
Remove skillet from heat; stir in shredded mozzarella.
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4
In 4-quart saucepan over high heat, heat salt and 3 3/4 cups water to boiling.
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5
Reduce heat to medium; gradually sprinkle in cornmeal, stirring constantly with wire whisk to prevent lumping.
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6
Cook over low heat, stirring frequently, until polenta is thick and creamy, about 10 minutes.
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7
Stir in corn.
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8
Spray 8- by 8-inch glass baking dish with nonstick cooking spray.
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9
Spoon half of polenta into baking dish.
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10
With slotted spoon, spoon vegetable mixture over polenta; spoon remaining polenta evenly over vegetable mixture.
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11
Allow polenta to set, about 10 minutes.
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12
Meanwhile, preheat oven to 400 degrees F.
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13
Bake stuffed polenta 10 minutes or until filling is bubbly and polenta is heated through.
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14
While polenta is baking, in small saucepan over medium heat, cook pasta-style tomatoes until heated through.
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15
To serve, cut stuffed polenta into 4 squares.
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16
With pancake turner, carefully lift squares onto 4 warm dinner plates.
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17
Spoon tomato sauce over.
