Corn Porridge w/Mushroom Cream Sauce + Spinach

I generally don’t add milk or cheese to corn porridge for two reasons. One, I like to keep the porridge tasting mostly of corn and find that excess cream dulls the sweet corniness. Two, the dairy increases the likelihood that I will burn the porridge even if I keep it over low heat. But corn and cream really love each other, so any sort of creamy sauce is right at home spooned on top of a big bowl of jiggly grits.