Polenta Gratin With Spinach And Wild Mushrooms - cooking recipe

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

Preparation

Preheat the oven to 350\u00b0. 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.
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.
Spread the spinach mixture evenly in a 1.5 quart baking dish. (can add pre-cooked chicken, shrimp or sausage).
In a small saucepan, melt the butter. Whisk in the flour over moderately high heat.
Add the stock and cream and whisk until thickened, about 5 minutes. Season lightly with salt and pepper and pour over the spinach mixture.
Sprinkle 1/2 cup Gruyere over spinach and sauce.
Arrange the polenta slices next in overlapping concentric circles, pressing to submerge the polenta slightly.
Sprinkle the remaining 1/2 cup Gruyere on the polenta, cover with foil and bake for 40 minutes.
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.