Polenta Bake with Goat Cheese, Spinach and Red Pepper

2 cups polenta
7 cups water 1 cup dried “porcini juice”: Add dried mushrooms (about ¼ cup or so) to 1 cup of hot water. When the water gets dark, take out mushrooms, squeeze over water and discard mushrooms. Salt and pepper to taste
Olive oil
Package of baby spinach
1 or 2 red peppers, seeded and chopped 
Herbed goat cheese
Fresh thyme, chopped

Preheat oven to 375. In a pot bring 7 cups water and the 1 cup of flavorful “porcini juice”. Gradually stir in polenta, stirring quickly to avoid lumps. Cooking time about 15 minutes. Add thyme and stir – take off heat.
Add olive oil to a skillet and heat. Add red pepper and cook until soft. Add spinach in bunches until wilted.
Spread the polenta on the bottom of a lightly oiled baking dish. Arrange red pepper/greens on polenta. Add blobs of goat cheese over the vegetable mixture. Bake for about 20 minutes.