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Polenta Gratin with Spinach and Wild Mushrooms

<p>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!</p>
8 Servings Recipe By

Ingredients

  • 2 tablespoons Olive Oil
  • 5 cups slice Mushrooms
  • 1 tablespoon dice Shallot
  • 8 cups chop Spinach
  • 1/2 teaspoons Thyme, Dried
  • 1/4 teaspoons Nutmeg
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1 tablespoon Butter, Unsalted
  • 1 tablespoon Flour, Whole Wheat
  • 3/4 cups Chicken Broth/Stock
  • 1/2 cups Heavy Whipping Cream
  • 10 ounces Polenta, Pre-Cooked
  • 1 cup Gruyere Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4"x4" piece
  • 211 Calories
  • 15g Total Fat
  • 7g Sat Fat
  • 0g Trans Fat
  • 35mg Cholesterol
  • 353mg Sodium
  • 13g Total Carb
  • 2g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 8g Protein
  • 7 WW Freestyle

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.

Freeze For Later Cooking 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.
  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 tightly with foil, label and freeze.

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
  2. Bake at 350 for 40 minutes.
  3. Once bubbling, uncover and broil until golden, about 2-3 minutes.
  4. Let stand for 10 minutes before serving.

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