Baked Polenta with Mushrooms and Spinach

INGREDIENTS

1 1/2 cups Polenta (dry)

4 1/2 cups Water

1/2 cup Parmesan Cheese, grated

4 cups Mushrooms, thinly sliced

3 cups Baby Spinach, stems removed

1 1/2 cups Fontina Cheese, grated [or Gruyere]

3 tbsp Olive Oil

3/4 tsp Sage (dried)

1 1/2 tsp Salt

1/2 tsp Pepper, ground

1 tbsp Butter

DIRECTIONS

1.) Heat oven to 350 degrees. In medium saucepan, bring 4 1/2 cups Water and 1 tsp Salt to a boil.

2.) Add 1 1/2 cups Polenta slowly to boiling water while whisking mixture.

3.) Whisk into mixture 1 tbsp Olive Oil and 1/4 tsp Sage. Reduce heat and simmer for 10 minutes stirring occasionally.

4.) Once mixture is thick and creamy, stir in 3 tbsp of the Parmesan Cheese. Turn off heat, set aside.

5.) Meanwhile, grease 8” x 12” baking dish.

6.) In frying pan, heat 1 tbsp Butter and 2 tbsp Olive Oil. Add Mushrooms, Spinach, 1/2 tsp salt, 1/2 tsp Sage and 1/4 tsp Ground Pepper. Sauté until golden brown.

7.) Pour half of the Polenta into baking dish, then half of the Mushrooms & Spinach, then cover layer with half of the Fontina & Parmesan Cheese. Repeat these steps one more time. Bake for 15 minutes.

NOTES

The derivation of this recipe came off of the box of Cucina Antica (?).
Would double the spinach quantity to 6 cups for the next attempt.

Contributed by Robin and Sharon Roberts