Roasted Tomato and Spinach Polenta Combined this with balsamic mushroom/goat cheese polenta. Wilted the spinach in the balsamic mushroom pan when the mushrooms were almost done. Reserve a little bit of the balsamic/mushroom sauce to add to the polenta.
Drain juice from a can of Sliced Pineapple, replace with jello made with 1/2 of the water required on pkg. Chill until set. Run hot water on can sides & bottom to loosen. Cut bottom from can to punch mold out. Cut between pineapple slices & serve.