Polenta Casserole

2 cups shredded mozzarella or provolone cheese    
2 tablespoons butter or olive oil    
2 cups of shiitake or white mushrooms    
2 cloves garlic    
1 ¼ teaspoon Italian seasoning    
¼ cup prepared pizza sauce    
4 cups packed fresh spinach leaves (about 5ozs.)    
2 medium tomatoes     
    
Heat Butter or olive oil in large skillet. Sauté mushrooms, garlic, and half of the Italian seasoning, for about 1 minute. Add salt, pepper and spinach. Sauté for 1 more minute.    
Slice enough San Gennaro Polenta (½" thick slices) to cove a buttered 2 ½ quart shallow baking dish. (You can first pan fry the polenta if you wish.)    
Cover the polenta with pizza sauce, then top with spinach mixture. Arrange a slice of tomato over each slice of polenta then top with cheese and sprinkle remaining Italian seasonings. Bake 350°F oven for 15 to 20 minutes or until cheese is melted.    

Courtesy of the American Dairy Association