Name: Polenta Gratin with Spinach and Wild Mushrooms Recipe
Prep time: 10 min
Cook time: 53 min
Yield: 8
Ingredients: 2 tbsp extra virgin olive oil; 12 oz mixed wild mushrooms; 1 large shallot; 8 oz baby spinach; ½ tsp thyme; pinch nutmeg; salt and freshly ground pepper; 1 tbsp unsalted butter; 1 tbsp all purpose flour; ¾ cup chicken stock or low sodium broth; ½ cup cream; 18 oz log of prepared polenta; 3 oz Gruyere Cheese

polenta gratin with spinach and wild mushrooms recipe

How To Make Polenta Gratin with Spinach and Wild Mushrooms

Soft, luscious, and incredibly tasteful, this low-fat polenta gratin packs a healthy punch with its tender spinach and wild mushrooms, for a richer meal!

Preparation: 10 minutes

Cooking: 53 minutes

Total: 1 hour 3 minutes

Serves:

Ingredients

2tbspextra virgin olive oil
12ozmixed wild mushrooms,(5 cups), sliced
1large shallot
8ozbaby spinach,(8 lightly packed cups), prewashed
½tspthyme
pinchnutmeg,freshly grated
salt and freshly ground pepper
1tbspunsalted butter
1tbspall purpose flour
¾cupchicken stock,or low sodium broth
½cupcream
18ozprepared polenta,(1 log)
3ozgruyere cheese

Instructions

Preheat the oven to 350 degrees F.
In a large nonstick skillet, heat the olive oil. Add the mushrooms and cook over high heat, stirring occasionally, for about 6 minutes until lightly browned.
Add the shallot and cook over moderately low heat for 3 minutes. Add the spinach, thyme and nutmeg and cook over high heat for about 2 minutes, until the spinach has wilted. Season with salt and pepper.
Spread the spinach evenly in a 2-quart baking dish.
In a small saucepan, melt the butter. Whisk in the flour over moderately high heat. Add the stock and cream and whisk for about 5 minutes until thickened.
Season lightly with salt and pepper and pour over the spinach.
Arrange the polenta slices on top of the spinach in overlapping concentric circles, pressing to submerge the polenta slightly. Sprinkle the Gruyère on the polenta.
Cover with foil and bake for 40 minutes.
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.
Serve warm, and enjoy!