Polenta Gratin With Spinach And Wild Mushrooms

• 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

1. Preheat the oven to 350u0b0. 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. 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. Spread the spinach mixture evenly in a 1.5 quart baking dish. (can add pre-cooked chicken, shrimp or sausage).
4. In a small saucepan, melt the butter. Whisk in the flour over moderately high heat.
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. Sprinkle 1/2 cup Gruyere over spinach and sauce.
7. Arrange the polenta slices next in overlapping concentric circles, pressing to submerge the polenta slightly.
8. Sprinkle the remaining 1/2 cup Gruyere on the polenta, cover with foil and bake for 40 minutes.
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.

extra virgin olive oil, wild mushrooms, shallot, thyme, nutmeg, unsalted butter, flour, vegetable broth, cream, polenta, gruyere cheese

Taken from www.food.com/recipe/polenta-gratin-with-spinach-and-wild-mushrooms-303599 (may not work)