Crispy polenta with mushrooms, sausage and creamed spinach

I still cook, I promise. I know it's been awhile since a post. Life is hectic. Here's what I made last night. It was by no means a gourmet, painstaking meal. Speed is the name of the game these days. I love the combination of textures and flavors in this. It's comfort food without being artery-clogging.
Crispy polenta with mushrooms, sausage and creamed spinach
Makes 3-4 servings
Ingredients:
1 tube cooked polenta
3 spicy italian sausages
1/2 lb mushrooms, sliced
canola oil
1 tb butter
1 tb flour
1 cup skim milk
1 tsp crushed garlic
salt and pepper to taste

For the spinach:
1 pkg frozen spinach, thawed and drained well
1/4 cup whipped cream cheese
1/4 cup milk
1 tsp garlic powder
salt and pepper to taste

Directions:
Cook sausage in non-stick pan or iron skillet over medium heat until just barely pink. Remove from pan and allow to cool. Unwrap polenta and slice into 1/4 inch rounds. Add 1 tb oil to hot pan and slowly add in half of your polenta. Cook without disturbing 5 minutes. Meanwhile, slice cooled sausage into 1/2 inch slices.

Flip and cook 5 minutes more, adding a little more oil if necessary. Remove from heat and repeat with remaining polenta. Drain polenta on paper towels. Add another tb of oil to hot pan. Add mushrooms and sausage to pan and continue cooking until mushrooms are just softened and sausage is no longer pink. Remove to bowl, leaving behind little sausage and mushroom bits.

Add butter and flour to pan and cook 1 minutes. Slowly add milk and crushed garlic, stirring constantly. Allow to thicken some and reduce heat to low. Cook for 5 minutes until a thick sauce is achieved. Salt and pepper to taste.

Lay slices of polenta on plate, top with sausage and mushrooms and pile on the creamy sauce.

For the creamed spinach, combine the last 5 ingredients well, cover and nuke for 2 minutes. Easy as can be.