1 cup instant polenta
4 tablespoons olive oil
2 Spanish onions, thinly sliced
1 large shallot, thinly sliced
2 to 3 thyme sprigs
1 tablespoon minced garlic
Kosher salt and freshly ground black pepper
4 cups wild mushroom mix
12 ounces beef sirloin, thinly sliced
1/4 cup brandy
1 cup beef stock
2 handfuls baby spinach, stems trimmed
Sour cream, for garnish
Chopped fresh parsley, for garnish
Lemon zest, for garnish
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