Polenta Gratin With Spinach And Wild Mushrooms

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.