Polenta Gratin with Spinach and Wild Mushrooms
After our trip the farmer's market again last weekend we came home with another mixed bag of mushrooms. More exotic this time, so what better way to showcase them than in this creamy dish you could use for a main vegetarian dish or a side to a delicious roast chicken!
Ingredients
- 2 tablespoons Olive Oil
- 5 cups slice Mushrooms
- 1 tablespoon dice Shallot
- 8 cups chop Spinach
- ½ teaspoons Thyme, Dried
- ¼ teaspoons Nutmeg
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 tablespoon Butter, Unsalted
- 1 tablespoon Flour, Whole Wheat
- ¾ cups Chicken Broth/Stock
- ½ cups Heavy Whipping Cream
- 10 ounces Polenta, Pre-Cooked
- 1 cup Gruyere Cheese, Shredded
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large nonstick skillet, heat the olive oil.
- 229188 Upgrade to a paid membership 53940 to unlock all instructions 3968
- 8763577 Upgrade to a paid membership 89569 to unlock all instructions 1788
- 7925492 Upgrade to a paid membership 15826 to unlock all instructions 17102
- 6125005 Upgrade to a paid membership 40205 to unlock all instructions 61043
- 7735742 Upgrade to a paid membership 57548 to unlock all instructions 47307
- 8683564 Upgrade to a paid membership 34365 to unlock all instructions 10145
- 7771007 Upgrade to a paid membership 43092 to unlock all instructions 94486
- 2623863 Upgrade to a paid membership 8315 to unlock all instructions 89881
- 6111431 Upgrade to a paid membership 47182 to unlock all instructions 86572
- 8833688 Upgrade to a paid membership 16425 to unlock all instructions 47732
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 5517674 Upgrade to a paid membership 72782 to unlock all instructions 89307
- 6677750 Upgrade to a paid membership 61267 to unlock all instructions 93726
- 1558181 Upgrade to a paid membership 77421 to unlock all instructions 46298
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.
- 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.
- Spread the spinach evenly into indicated number of pans.
- In a small saucepan, melt the butter.
- Whisk in the flour over moderately high heat.
- Add the stock and cream and whisk until thickened, about 5 minutes.
- Pour over spinach.
- Arrange the polenta slices on top of the spinach in overlapping concentric circles, pressing to submerge the polenta slightly. Sprinkle Gruyere on top of polenta.
- Cover with foil, then bake at 350 for 40 minutes.
- Once bubbling, uncover and broil until golden, about 2-3 minutes.
- Let stand for 10 minutes before serving.