Polenta Gratin With Spinach and Wild Mushrooms

• extra virgin olive oil↗1 tablespoon
• wild mushrooms, sliced4 cups
• large shallot, minced↗1
• Baby Spinach, washed↗8 ounces
• thyme↗1⁄2 teaspoon
• nutmeg, grated↗1⁄8 teaspoon
• unsalted butter↗1 tablespoon
• all-purpose flour↗1 tablespoon
• vegetable broth↗1 cup
• cream↗1⁄2 cup
• prepared polenta, cut into 1/4-inch slices18 ounces
• gruyere cheese, shredded↗1 cup

Step-by-step instructions

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.