Preheat oven to 375°.

Cook sausage in a medium sized skillet over medium high heat. Drain and set aside.

Saute filling ingredients with olive oil and white wine until spinach is wilted, mushrooms are tender and onions are transclucent about 5 to 6 minutes.

Bring chicken stock to boil in medium sized saucepan. Add polenta and whisk for 3 minutes until cooked and thickened. Add butter, oregano and salt and romano cheese. Stir well to incorporate.

Spray a 6 x 8 baking dish (or dish of your choice) with non stick cooking spray.

Put one half of the polenta in the baking dish and pat down to make firm.

Layer with spinach mixture, Italian sausage then cheese.

Add other half of polenta on top of filling and pat down to make firm. Top polenta with remaining cheese and oregano.

Bake for 25-30 minutes until cheeses are melted. Remove from oven and allow to cool. Cut polenta and serve topped with marinara or spaghetti sauce and freshly grated romano cheese.