Polenta Gratin with Mushrooms, Spinach and Cheese

If you are like so many of us who are looking for recipes for meatless meals and you haven't yet discovered the wonderful world of polenta, this post may be of interest to you. Polenta is a thick cornmeal mush served either hot and creamy from a pot with a sauce or is shaped and sliced, then fried, baked or grilled. It's long been a staple of both Northern Italy and the American South but is seldom seem here in the Pacific Northwest on restaurant menus or in local food columns.  I didn't grow up with cornmeal mush in any form and have gradually learned to appreciate it's versatility and deliciousness through my ever expanding list of favorite food blogs that I visit on a regular basis.

I've developed this recipe for polenta with a mushroom and spinach sauce over time and it gets rave reviews whenever I make it.  The polenta is prepared ahead and the sauce takes just minutes to put together so this is a great dish for busy weekdays or for fancy company dinners.  It is substantial enough to be the entree and is great as a side with grilled or roasted meats.

I buy Corn Grits also known as Polenta from Bob's Red Mill here in Portland.  It's a medium grind, takes only about 30  minutes to cook, and has a rich corn flavor.  I just follow the recipe on the bag.  I usually just use water, but you will see recipes that include chicken stock, cream and white wine.  It's all good.

Bob's Red Mill Polenta

6 cups water
1 teaspoon sea salt
2 cups Red Mill Corn Grits
3 tablespoons butter
1/2 cup Parmesan cheese, grated

In a large, deep pan over high heat bring water and sea salt to a boil. Gradually stir in polenta.  Reduce heat and simmer gently, stirring frequently to prevent sticking, until mixture is very thick (about 30  minutes).  Use a long handled wooden spoon because mixture pops and bubbles and can burn the skin.  Stir in butter, more salt if needed and grated cheese.  Serve either hot and creamy right out of the pot or pour into an oiled pan and chill for at least 4 hours.

  I use a 9"x14" glass dish and the polenta is just the right thickness to cut into desired shapes.  When polenta is cold place a baking sheet over the pan and flip the polenta out onto a cutting surface.  It easily comes out of the glass dish.

Cut polenta into desired shapes. Overlap the slices in an oiled baking dish.

Polenta Gratin with Mushrooms, Spinach and Cheese
Printable recipe

10-12 3-inch polenta slices
2 tablespoons butter
3/4 pound assorted sliced mushrooms
2 cups coarsely chopped spinach leaves
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1 cup Alfredo sauce
3/4 cup fontina cheese, grated

Arrange polenta slices in an oiled baking dish, allowing them to overlap.  Set aside.

Melt butter in a medium skillet.  Over medium-high heat saute mushrooms for about 2 minutes. Add spinach, garlic, salt and basil and continue to cook for another 2 minutes.  Stir in 1 cup Alfredo sauce.  I usually use bottled sauce because there is so little used in this recipe.  If I happen to have homemade  I would use that.  Either one is delicious.

Spoon the Alfredo mixture evenly over the polenta slices.  Top with grated cheese.  Bake for 10-12 minutes in a 400 degree oven until bubbly.

Here are additional sites where you will find polenta recipes I know you will enjoy.  

Proud Italian Cook - Polenta with Spicy Sausage and Beans.

Ciao Chow Linda - Polenta Festa

Mangos, Chili and Z - Weekend Grits

Simply Recipes, Creamy Polenta