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Spinach Mushroom Polenta Casserole

Spinach Mushroom Polenta Casserole

With its rich layers, this casserole comes together quickly, using prepared polenta.

Serves: 10 Save

Ingredients (15)

  • 2 T Olive Oil
  • 12 oz Mushrooms
  • 1 Vidalia Onion
  • 8 oz Baby Spinach
  • 1 tsp Thyme Leaves, Fresh
  • ¼ tsp Nutmeg, Ground
  • ¼ tsp Salt
  • ¼ tsp Black Pepper, Freshly Ground
  • 1 T Butter
  • 1 T All Purpose Flour
  • ¾ cup Vegetable Broth
  • ½ cup Cream
  • 8 oz Polenta, Prepared
  • ½ cup Gruyere Cheese, Shredded
  • ½ cup Parmesan Cheese, Shredded
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Directions

  1. Preheat oven to 350F.
  2. Heat a skillet over medium-high heat and add olive oil. Add mushrooms and sauté, stirring occasionally until lightly browned. Add  onion and cook over medium heat until translucent. Stir spinach, thyme, nutmeg, salt and black pepper. Cook until  spinach wilts.
  3.  Spread mixture evenly over  bottom of a 2-quart casserole.
  4.  Melt butter in a small saucepan. Whisk in flour, and cook over medium-high heat. Add broth and cream and whisk until thickened, about 5 minutes. Season lightly with salt and pepper and pour over spinach.
  5.  Arrange  polenta slices on top of spinach and sauce in overlapping concentric circles, pressing to submerge  polenta slightly. Sprinkle  shredded cheeses over  polenta. Cover with foil and bake  30 minutes. Remove from oven and preheat broiler.
  6.  Uncover polenta and broil 6 inches from  heat about 2 minutes or until browned and bubbly. Let stand 10 minutes before serving.