Polenta Gratin with Mushrooms, Spinach, and Cheese

10 Mar

Welcome to Dancing in our Kitchen, where dinner is not always a home-cooked meal (hello Kraft mac and cheese), and when it is, it’s certainly not always elaborate or even successful.  Our dinner rotation includes some of the “regulars” and new recipes that I find on cooking blogs and in magazines.  This blog will include a little of both and hopefully, it will eventually include my own recipe creations.

A photo of polenta gratin with mushrooms, spinach, and cheese.

When I saw the photo that accompanied the post Polenta Gratin with Mushrooms, Spinach, and Cheese on Wives with Knives, I immediately bookmarked the recipe and moved it to the top of the “I want to cook this” list.

A couple of things – I love polenta, I love mushrooms, and even though my childhood consists of several spinach incidents that would have scarred any normal person for life, I love spinach.  This equals the perfect meatless dinner opportunity.

Cathy, of Wives with Knives, made her own polenta for this dish.  Always looking for a shortcut, I used a tube of sun-dried tomato and garlic polenta that we had in the pantry.  Next time, maybe I’ll try making my own, but this worked perfectly.  If you want to try making your own polenta, check out Cathy’s blog post.

This meal got an enthusiastic thumbs up from the sous chef and I thought the leftovers the next day were even better than the night before.  We will definitely make this dish again.

Polenta Gratin with Mushrooms, Spinach, and Cheese


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 (store bought)
3/4 cup fontina cheese, grated (I used parmesan instead)

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

Melt butter in a medium skillet.  Over medium-high heat sauté 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.

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.

Source: Wives with Knives


Posted by on March 10, 2011 in Main Dish


Tags: ,

3 responses to “Polenta Gratin with Mushrooms, Spinach, and Cheese

  1. Jennifer

    March 11, 2011 at 9:21 am

    This sounds great, which is funny since I am not a spinach fan! Honestly, had never heard of polentas… Looking forward to seeing more and trying a few of your recipies!

  2. kakie

    March 13, 2011 at 10:29 am

    Polenta is made with cornmeal and we always buy the polenta tubes at Whole Foods and keep them on hand in the pantry. We love it and have several recipes in our dinner rotation that call for polenta. Sometimes we just use it as a substitute for pasta and top it with a tomato sauce, veggies, etc. You should try it!

  3. Leigh

    March 14, 2011 at 10:06 am

    Very nice work here. Looking forward to trying some of these yummy dishes…


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