Post by nrode on Feb 19, 2006 21:03:50 GMT -4
Polenta Gratin with Spinach and Wild Mushrooms
1. Preheat oven to 350°. In a large nonstick skillet add the olive oil. Add the mushrooms and cook over medium high heat stirring occasionally til lightly browned....about 5 or 6 minutes. Add the shallot (or minced onion) cook for a minute or two more. Add the spinach, thyme and nutmeg and continue to cook til spinach has wilted....about 2 minutes. Season with salt and fresh ground pepper, spread in 2 quart baking dish.
2. In a small saucepan melt butter, whisk in flour , stir til smooth. Add the stock, stir, add the cream, stir and whisk until thickened @ 5 minutes... it will not be real thick, more creamy. Season with salt and fresh ground pepper. Pour over spinach mixture.
3. Arrange polenta on top of mixture in circle press into mixture to slightly submerge. Sprinkle provolone cheese on top of polenta. Cover lightly with aluminum foil. and bake for 40 minutes.
4. Preheat the broiler. Uncover polenta and broil at least 6 inches from heat for @ 2 minutes or until golden. Let stand for 10 minutes before serving.
This dish goes well with cube steak.
- 2 or 3 tablespoons of extra virgin olive oil
- 12 ounces sliced mixed wild mushrooms, mushroom combos would be shiitake, cremini and oyster.... @ 5 cups (I used a mix of baby bellas and reg mushrooms, it worked very good)
- 1 large shallot minced ( you can substitute two tablespoons of minced sweet onion)
- 8 ounces or 8 lightly packed cups fresh baby spinach.
- 1/2 teaspoon fresh thyme
- Pinch of freshly grated nutmeg (reg nutmeg is ok too...just don’t use too much)
- salt and fresh ground pepper (you will use this to taste)
- 1 tbs butter
- 1 tbs of flour
- 3/4 cup chicken stock or broth (stock is better)
- 1/2 cup heavy whipping cream
- One log of prepared polenta, cut into 1/4 inch slices (You can find this in the refrigerated case in the organic food section of Kroger)
- 3 ounces or 1 cup shredded provolone (jack or gruyere cheese ... also work well).
1. Preheat oven to 350°. In a large nonstick skillet add the olive oil. Add the mushrooms and cook over medium high heat stirring occasionally til lightly browned....about 5 or 6 minutes. Add the shallot (or minced onion) cook for a minute or two more. Add the spinach, thyme and nutmeg and continue to cook til spinach has wilted....about 2 minutes. Season with salt and fresh ground pepper, spread in 2 quart baking dish.
2. In a small saucepan melt butter, whisk in flour , stir til smooth. Add the stock, stir, add the cream, stir and whisk until thickened @ 5 minutes... it will not be real thick, more creamy. Season with salt and fresh ground pepper. Pour over spinach mixture.
3. Arrange polenta on top of mixture in circle press into mixture to slightly submerge. Sprinkle provolone cheese on top of polenta. Cover lightly with aluminum foil. and bake for 40 minutes.
4. Preheat the broiler. Uncover polenta and broil at least 6 inches from heat for @ 2 minutes or until golden. Let stand for 10 minutes before serving.
This dish goes well with cube steak.