Directions

1. Heat Olive Oil in 12-inch nonstick skillet over medium heat and cook garlic 30 seconds. Add spinach and cook until wilted, about 2 minutes. Stir in Sauce and pepper and simmer, stirring occasionally, 5 minutes. Serve over Quick Polenta. *QUICK POLENTA - Bring 3 cups water, 1 cup yellow cornmeal, 2 teaspoons butter and 1/2 teaspoon salt to a boil in medium saucepan over high heat. Reduce heat to medium and continue cooking, stirring frequently with wire whisk, 5 minutes. Stir in 1/3 cup grated Parmesan cheese and cook 1 minute. Pour into 8-inch square pan and let cool. Cut into 4 squares.