Main Course: Polenta and Spinach Gratin with Porcini Mushrooms

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Adapted from a recipe by Cait Johnson

Truthfully, I usually use instant polenta for this.  One box of the brand I buy is a handy four servings, and cooks in three minutes.  For a vegan version, forego the cheese.  The porcini mushrooms provide the defining flavor of the dish and the cheese is just a bit of lily-gilding.

2 Tbs. olive oil
1/3 c. dried porcini mushrooms
2 lb.s mushrooms, sliced

1 large shallot, finely minced
8 oz. baby spinach

2 tsp. fresh thyme
Salt and freshly ground black pepper, to taste

2 Tbs. butter or margarine
2 Tbs. all purpose flour
 
1 3/4 c. vegetable stock, divided

4 servings polenta, instant or regular

1 c. Gruyere cheese, shredded (optional)


1. Preheat oven to 350F.

2. Heat 1 c. vegetable stock to a simmer.  Pour stock over dried porcinis and allow to soak until the mushrooms are soft, about 1/2 hour.  Remove the mushrooms from the soaking liquid, coarsely chop and set aside.  Filter the soaking liquid through cheesecloth, reserving 1/2 c.

3. Prepare polenta according to package instructions and pour into a 3 qt baking dish lined with plastic wrap and place in refrigerator until firm.

4. In a large skillet, heat oil over medium high heat and cook fresh mushrooms until lightly brown.  Add shallot and sauté about 2 minutes.  Add spinach and thyme and cook until spinach has collapsed, stirring frequently.  Remove from heat and stir in prepared porcinis.  Season to taste with salt and pepper.

5. Remove cooled polenta and plastic wrap from baking dish.  Discard plastic wrap and set polenta aside.  Place spinach mushroom mixture into dish.

6. Melt butter or margarine over medium heat in a small saucepan. Whisk in flour and cook for 3 minutes, being careful not to brown the mixture.  Add the remaining 3/4 c. vegetable stock and reserved porcini soaking liquid.  Cook, whisking, until thickened, about 5 minutes. Season to taste.  Pour sauce over spinach mixture in baking dish.

7. Place polenta atop spinach. Sprinkle with Gruyere if using. Cover baking dish with foil and bake 40 minutes in preheated oven.

8. If using cheese, preheat broiler, remove foil, and broil about 6 inches from heat for 2 minutes, until top is golden.  Allow to stand 10 minutes before serving.