Chop veggies & mushrooms, and sauté, seasoned as you like. Set aside.

In a saucepan, bring water to boil over med-high heat.

Meanwhile, combine ¼ cup broth & spinach leaves in a blender. Puree until creamy & set aside.

Add cornmeal & ¼ tsp salt to the saucepan. Cook stirring continuously, until it thickens slightly, 5-7 minutes.

Turn the burner to low heat. Add spinach puree, parmesan & black pepper. Cook for 15 minutes, stirring occasionally, adding more broth if the mixture thickens too quickly & isn’t creamy anymore. Top creamy polenta with veggies & serve.