Heat the leftover rustic slow-simmered mushroom meat sauce in a small sauce pan over medium heat, stirring occasionally, until warmed through.
While the sauce is warming, heat 1 teaspoon of olive oil and the butter in a large skillet over medium high heat.
Add the sliced polenta to the hot pan and cook for 2-3 minutes, or until golden brown. Flip over and cook the other side for 2-3 minutes, or until golden brown.
While the polenta slices are cooking, heat the remaining 1/2 teaspoon of olive oil in another skillet over medium heat.
Add the spinach, minced garlic, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring constantly for 1-2 minutes, or until spinach is just wilted but still bright green. Remove from the heat.
Place the crisp polenta slices on the serving plate. Top with a spoonful of garlicky sautéed spinach followed by a dollop of the warmed mushroom meat sauce. Sprinkle with parmesan cheese and top with a piece of freshly parsley, if desired.
Serve immediately. Enjoy!