Polenta Gratin With Spinach And Wild Mushrooms Recipe

Name: Polenta Gratin With Spinach And Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 350u00b0. 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 Gruyere 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 Gruyere 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.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 4 cups wild mushrooms, sliced, 1 large shallot, minced, 8 ounces Baby Spinach, washed, and more.

Yes, Polenta Gratin With Spinach And Wild Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polenta Gratin With Spinach And Wild Mushrooms

How did you like this recipe?

Frequently Asked Questions