For casserole

• 1 1/3 cup dried polenta or grits
• 1 Tbsp. butter or olive oil
• 1/2 cup spring onions with green tops, diced
• 14 oz. mushrooms (button, portobello, shiitake), sliced
• 4 large leaves of sage, minced, or 1/2 tsp. dried spices
• 5.5 oz feta, cheddar, or gouda cheese, crumbled or grated

For garlic yogurt sauce

• 3 or more cloves garlic, minced or pressed
• 1/2 tsp. prepared mustard
• 1 Tbsp. olive oil
• 1 1/4 cups  Greek-style yogurt
• Fine sea salt and freshly ground pepper, to taste

For casserole

1. Grease 9x13 baking dish. Preheat oven to 400 F.
2. Prepare polenta, according to package instructions. Spread into baking dish and let cool.
3. In the meantime, heat butter or oil in a frying pan or skillet. Add onions, mushrooms, and sage. Cook until tender. Spread onto polenta. Top with cheese.
4. Bake for 20 minutes. Serve warm, topped with garlic yogurt sauce.

For sauce

1. Add garlic and mustard to small bowl. Stir to combine.
2. Slowly add oil, whisking it into the mustard mix until the mixture thickens.
3. Gently fold in yogurt. Add salt and pepper to taste.