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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Polenta Gratin with Spinach & Mushrooms

Cummulative Rating
N/A
Servings
Makes 8 servings.
Difficulty
Easy

Ingredients

2 Tablespoons olive oil
4 oz. cremini mushrooms, sliced
4 oz. shiitake mushrooms, sliced
4 oz. white button mushrooms, sliced
1 large shallot, minced
6 oz. pre-washed baby spinach
1/2 teaspoon fresh rosemary, chopped
Dash of freshly grated nutmeg
Salt and freshly ground black pepper
1 Tablespoon unsalted butter
1 Tablespoon gf flour
3/4 cup gf Chicken Stock
1/2 cup cream
One 18 oz. log of prepared gf polenta, cut into 1/4 inch slices
3 oz. (about 1 cup) Emmenthaller cheese, grated

Directions

Preheat the oven to 350 degrees F. In a large non-stick skillet, heat the olive oil over medium high heat. Add the mushrooms and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the shallots and continue to cook over medium low heat for about 3 minutes. Add the spinach, rosemary, nutmeg and cook over high heat until the spinach has wilted, about 2 minutes. Season with salt and freshly ground black pepper. Spread the spinach mixture evenly in the bottom of a 2 quart shallow baking dish.

In a small saucepan, melt the butter. Whisk in the gf flour and cook over medium high heat for about 1 minute. Add the chicken stock and cream and continue to whisk until thickened, about 5 minutes. Adjust seasonings to taste with salt and freshly ground black pepper. Pour mixture over the spinach. Arrange the polenta slices over the spinach, overlapping slightly, pressing to submerge the polenta a little. Sprinkle with the cheese, cover with foil and bake for 40 minutes.

Preheat the broiler. Uncover the dish and broil 6 inches from the heat for about 2 minutes, or until golden. Let stand for at least 10 minutes before serving.

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