Savory polenta with mushrooms and spinach (or chard)

Ingredients:
1 1/2 cup polenta
1 onion diced
2 cups cremini mushrooms sliced
1 cup black olives sliced
salt
LOTS cracked black pepper
earth balance (3 tablespoons)
4-6 cups baby spinach (or chopped chard, no stems)
1 can chick peas
1 teaspoon italian spices (basil, oregeno, thyme)
dash-1/2 teaspoon cayenne

Parmesean chees (optional, and really not necessary)

Heat pan on medium heat until water sizzles instantly, add some olive oil and sautee onions, stirring only occassionally until they brown.  Add mushrooms and spices (including salt and pepper) and sautee.  Turn off heat, add olives chick peas and spinach (chard) and stir until wilted.  Cover (leaving on previously warm burner).

In pot bring polenta and 6 cups of water to a boil.  Reduce heat to medium.  Stir CONSTANTLY.  Add earth balance, salt, pepper, and salt.  Stir until very thick and soft in the mouth (not hard and grainy).  Add parmesan, if using.

Pour into vegetable pan.  Mix well.  Enjoy!