Polenta Gratin With Spinach and Wild Mushrooms

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. 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. 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. 3

   Spread the spinach mixture evenly in a 1.5 quart baking dish. (can add pre-cooked chicken, shrimp or sausage).

4. 4

   In a small saucepan, melt the butter. Whisk in the flour over moderately high heat.

5. 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. 6

   Sprinkle 1/2 cup Gruyère over spinach and sauce.

7. 7

   Arrange the polenta slices next in overlapping concentric circles, pressing to submerge the polenta slightly.

8. 8

   Sprinkle the remaining 1/2 cup Gruyère on the polenta, cover with foil and bake for 40 minutes.

9. 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.