Polenta Gratin With Spinach and Wild Mushrooms |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Using the Polenta in a tube in the refigerator section. You can add pre-cooked sausage, chicken or shrimp in the third step of this if you'd like. Ingredients:
1 tablespoon extra virgin olive oil |
4 cups wild mushrooms, sliced |
1 large shallot, minced |
8 ounces baby spinach, washed |
1/2 teaspoon thyme |
1/8 teaspoon nutmeg, grated |
1 tablespoon unsalted butter |
1 tablespoon all-purpose flour |
1 cup vegetable broth |
1/2 cup cream |
18 ounces prepared polenta, cut into 1/4-inch slices |
1 cup gruyere cheese, shredded |
Directions:
1. Preheat the oven to 350°. In a large nonstick skillet, heat the olive oil. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes.
2. Add the shallot and cook over moderately low heat for 3 minutes. Add the spinach, thyme and nutmeg and cook over high heat until the spinach has wilted, about 2 minutes. Season with salt and pepper.
3. Spread the spinach mixture evenly in a 1.5 quart baking dish. (can add pre-cooked chicken, shrimp or sausage).
4. In a small saucepan, melt the butter. Whisk in the flour over moderately high heat.
5. Add the stock and cream and whisk until thickened, about 5 minutes. Season lightly with salt and pepper and pour over the spinach mixture.
6. Sprinkle 1/2 cup Gruyère over spinach and sauce.
7. Arrange the polenta slices next in overlapping concentric circles, pressing to submerge the polenta slightly.
8. Sprinkle the remaining 1/2 cup Gruyère on the polenta, cover with foil and bake for 40 minutes.
9. Preheat the broiler. Uncover the polenta and broil 6 inches from the heat for about 2 minutes, or until golden. Let stand for 10 minutes before serving.
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