1 pkg. Sun of Italy Polenta
1/2 C. butter (salted)
1 bag frozen, chopped spinach (12 oz.), thawed and drained
1/3 cup light cream
1/2 cup grated Parmesan Cheese
Melt 1/4 C. butter in a large pan, until it becomes slightly foamy. Add the spinach and cream. Cook over medium heat for approximately 5 minutes. Stir in Parmesan Cheese. Turn off burner.
Slice the Polenta into 1/4 inch slices. In a separate pan, melt the remaining butter over medium-high heat. Add the slices of Polenta. Cook for about 5 minutes, flip and cook until edges are crispy and golden brown.
Serve sliced polenta topped with spinach mixture.