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?

1. In a large nonstick skillet, heat the olive oil.
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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.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a large nonstick skillet, heat the olive oil.
2. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes.
3. Add the shallot and cook over moderately low heat for 3 minutes.
4. Add the spinach, thyme and nutmeg and cook over high heat until the spinach has wilted, about 2 minutes. Season with salt and pepper.
5. Spread the spinach evenly into indicated number of pans.
6. In a small saucepan, melt the butter.
7. Whisk in the flour over moderately high heat.
8. Add the stock and cream and whisk until thickened, about 5 minutes.
9. Pour over spinach.
10. 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.
11. Cover with foil, then bake at 350 for 40 minutes.
12. Once bubbling, uncover and broil until golden, about 2-3 minutes.
13. Let stand for 10 minutes before serving.