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Polenta Pie with Fresh Mushrooms & Spinach

Polenta Pie with Fresh Mushrooms & Spinach is built on Fresh White Mushrooms, Olive Oil, P Frozen Chopped Spinach, Prepared Pesto, and Instant Polenta Or Cornmeal. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 lb
• 1 tbsp
• 1/2 cup
• 1
• 1 cup
• 1 cup

Method (preview)

1. 1

   Preheat oven to 375 degrees.

2. 2

   Trim mushrooms; cut into thin slices.

3. 3

   In a large nonstick skillet, heat over high heat until hot.

4. 4

   Add mushrooms; cook and stir until tender and lightly browned, about 10 minutes.

5. 5

   Remove 1 cup of the mushrooms to a small bowl; stir in 1 tablespoon of the Parmigiano-Reggiano; set aside.

6. 6

   Into mushrooms remaining in skillet, stir in spinach and pesto; cook until hot, about 2 minutes.

7. 7

   Cook polenta according to package directions.

8. 8

   Remove from heat; stir in the remaining 7 tablespoons of cheese.

9. 9

   Spread half of the polenta in the prepared pie plate.

10. 10

    Spoon the mushroom-spinach mixture over the polenta; with a knife, spread the remaining polenta on top; top with the remaining mushroom-Parmiagiano mixture.

11. 11

    Bake, uncovered until heated through, about 10 minutes. Remove from oven and let stand 5 minutes; cut into wedges.

12. 12

    Serving Ideas: Serve on a bed of tomato sauce or top with a dollop of pesto

13. 13

    NOTES: Make ahead hint: Cover pie with aluminum foil; refrigerate up to 24 hours.

14. 14

    To reheat; bake in a preheated 375 degree oven until heated through, about 30 minutes

15. 15

    Nutr. Assoc.: 0