Polenta Gratin With Spinach and Wild Mushrooms

Using the Polenta in a tube in the refigerator section. You can add pre-cooked sausage, chicken or shrimp in the third step of this if you'd like.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  tablespoon extra virgin olive oil
• 4  cups  wild mushrooms, sliced
• 1  large shallot, minced
• 8  ounces  Baby Spinach, washed
• 1⁄2 teaspoon thyme
• 1⁄8 teaspoon nutmeg, grated
• 1  tablespoon unsalted butter
• 1  tablespoon all-purpose flour
• 1  cup vegetable broth
• 1⁄2 cup  cream
• 18  ounces  prepared polenta, cut into 1/4-inch slices
• 1  cup gruyere cheese, shredded

Directions

1. Preheat the oven to 350°. 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.
2. 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.
3. Spread the spinach mixture evenly in a 1.5 quart baking dish. (can add pre-cooked chicken, shrimp or sausage).
4. In a small saucepan, melt the butter. Whisk in the flour over moderately high heat.
5. Add the stock and cream and whisk until thickened, about 5 minutes. Season lightly with salt and pepper and pour over the spinach mixture.
6. Sprinkle 1/2 cup Gruyère over spinach and sauce.
7. Arrange the polenta slices next in overlapping concentric circles, pressing to submerge the polenta slightly.
8. Sprinkle the remaining 1/2 cup Gruyère on the polenta, cover with foil and bake for 40 minutes.
9. 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 before serving.