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!
- 2tbspextra virgin olive oil
- 12ozmixed wild mushrooms,(5 cups), sliced
- 1large shallot
- 8ozbaby spinach,(8 lightly packed cups), prewashed
- pinchnutmeg,freshly grated
- salt and freshly ground pepper
- 1tbspunsalted butter
- 1tbspall purpose flour
- ¾cupchicken stock,or low sodium broth
- 18ozprepared polenta,(1 log)
- 3ozgruyere cheese
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!
Make Ahead: The unbaked gratin can be refrigerated overnight.
- Calories: 416.88kcal
- Fat: 15.52g
- Saturated Fat: 7.06g
- Trans Fat: 0.06g
- Monounsaturated Fat: 5.88g
- Polyunsaturated Fat: 1.43g
- Carbohydrates: 58.69g
- Fiber: 5.23g
- Sugar: 3.24g
- Protein: 10.45g
- Cholesterol: 36.56mg
- Sodium: 463.79mg
- Calcium: 161.53mg
- Potassium: 550.53mg
- Iron: 3.27mg
- Vitamin A: 242.57µg
- Vitamin C: 8.98mg
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