While the polenta cooked I whipped up a vegetable topping we could share. To a non-stick skillet barely coated with a spray of olive oil I added sliced mushrooms, chili peppers, garlic, and salt and covered the pan over medium low heat to let the mushrooms color and cook down. I added a bit of broth and a large bunch of escarole, covered the pan again and let the greens steam on top of the mushrooms. For James I sautéed thin slices of chorizo in fruitty olive oil for a drizzle on top. Herbed polenta with sautéed mushrooms and escarole with chorizo oil.
You could call it pantry driven Euro-fusion or, just what James had for dinner.