1Preheat oven to 400F.
2Bring 2 cups water to boil. In a medium size sauté place the polenta pan and while stirring start adding the hot water. Lower the heat and gradually add the water, ¼ cup at time and stir with a wooden spoon. Season it with salt. When the water is absorbed, add the other ¼ cup water. When it is also absorbed start adding gradually the milk, ¼ cup or less at a time. Stir the polenta all the
3time until a creamy and dense.
4Once ready, stir in one tablespoon extra virgin olive oil and transfer it to the baking pan to ½” thickness.
5Bake the polenta in the oven for 15-20 minute, until the edges start to brown.
6In the meantime clean and wash the spinach. Drain the water and pad-dry it.
7In a large size sauté pan over medium heat cook the diced to small pieces pancetta and onions until crispy and gold. Combine with the sun-dried tomatoes and mushrooms. Cook them until mushrooms get soft and add 1 tablespoon red vermouth. Add the spinach and sauté with the rest of the ingredients for 5 -7 minutes, or until the spinach is cooked.
8Place the spinach generously over the cooked polenta. Serve it while steamy hot, seasoned with freshly ground black pepper.