• Bring the milk, 2 cups of water, apple cider vinegar, and salt to a boil in a medium saucepan. Reduce heat to a low simmer and polenta in a slow and steady stream, constantly whisking to prevent lumps.
• Cook on low to medium heat for 15-20 minutes, or until the polenta starts to thicken. If the polenta gets too thick, add in a splash of milk to thin it out.
• Remove from heat, stir in nutrional garlic and onion powder. Season with pinch Kosher salt and freshly ground black pepper.

Galic Mushrooms

• Heat up a non-stick pan with a splash of water and add in the chopped garlic. Cook for 2-3 minutes on medium heat or until the garlic has turned tranclucent.
• Add in the sliced mushroom with a pinch of salt and cook until softened and browned. Then add in the spinach and let it wilt. Take the mushroom and spinach and transfer to a bowl.
• For the tomatoes, keep them whole and cook in a dry pan. This allows them to blister. Cook on medium to low heat until one side starts to brown and repeat on the other side. You can slightly press the tomatos to allow them to burst.
• Once they finished cooking, add the mushrooms and spinach back in the pan and comdine with the tomatoes.

Assembly

• Pour the creamy cheesy polenta into a bowl and top with the garlic mushrooms. For more spice, add a pinch of red pepper flakes and enjoy.