I was more than willing to step up and write a guest post for Ali while she’s away
on vacation (lucky girl!). I’ve been reading The Healthy Hostess for a while and I
love everything Ali has to offer…from her adorable pictures of Anna (who I swear is
identical to pictures of me as a baby!) to her healthy recipes (I’ve tried her vegetable
tian and loved it!) to her workout ideas (just last weekend I did her full body circuit
workout and it was a great way to work up a sweat when I was short on time!)

I blog over at The Sweets Life, where I try to feature a healthy mix of wholesome
meals and decadent desserts…it’s all about balance, right?

Today I want to share with you a meal that was inspired by a dish I had out at a
restaurant in St. Louis, where I live. The recreation ended up being pretty similar
to the original, but was cheaper and probably a bit healthier than what was served
up in the restaurant….which means plenty of room for something like chocolate
oatmeal (almost) candy bars or amaretto chunk cookies!

What’s your favorite healthy meal to save room for indulging? Anyone else love to
recreate restaurant meals? Stop by The Sweets Life for more recipes from both ends
of the spectrum!

Mushrooms, Caramelized Onions, and Spinach over Cream Goat Cheese
Polenta
inspired by Mississippi 1111
*serves 2

Ingredients:
-2 cups water
-1/2 cup polenta
-4 oz. goat cheese
-1 package mushrooms, washed and sliced
-4 cups fresh spinach
-1/2 large onion, sliced
-1 tbsp olive oil
-1/2 tsp dried rosemary
-salt & pepper

Directions:
1. Add 1 tbsp olive oil to large saucepan. Add sliced onions and cook over medium-
low heat, stirring occasionally. Cook onions for 15-20 minutes, until brown and
beginning to caramelize.
2. Add mushrooms and sprinkle with rosemary. Season with salt and pepper. Cook
over medium heat, stirring occasionally, until mushrooms release their juices. Add
spinach and allow to wilt.
3. Meanwhile, in a small saucepan, bring 2 cups of water to a boil. Stir in polenta and
cook, stirring occasionally, until smooth and creamy. Remove from heat and stir in
goat cheese, stirring until all lumps are gone.
4. Divide polenta between two plates. Top with spinach, mushroom, onion mixture
and serve immediately.

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