Spinach and Mushroom Polenta Stacks

• Vegetarian
• Gluten free

• Produce

  • 1 lb Baby bella mushrooms
  • 1 tsp Chilli flakes
  • 4 Garlic cloves
  • 1/2 Onion, yellow red or sweet thin
  • 1 1/2 lbs Spinach, fresh leaves
  • 3 sprigs Thyme

• Condiments

  • 1 tbsp Balsamic vinegar

• Pasta & Grains

  • 1 cup Polenta, stone-ground

• Baking & Spices

  • 3 Salt

• Dairy

  • 6 tbsp Butter
  • 8 oz Cheese, grated
  • 2 oz Parmesan cheese, grated

• Liquids

  • 5 cups Water

Found on theflavorbender.com

Description

Ingredients

• 1 cup stone-ground polenta
• 5 cups water
• 2-3 tbsp butter
• 2 oz Parmesan cheese, grated
• Salt to taste
• 1 lb sliced baby bella mushrooms
• ½ onion sliced thin (red or sweet yellow)
• A few sprigs of thyme
• 1 tbsp balsamic vinegar
• 2 tbsp butter
• 1 tsp chilli flakes (crushed red pepper)
• Salt to taste
• 1 ½ lbs fresh spinach leaves
• 4 -5 garlic cloves minced
• 2 tbsp butter
• Salt to taste
• 8 oz grated cheese (I used a mix of Monterey jack and mozzarella)

Directions

• PREVIOUS DAY - soak the stone-ground polenta in water OVERNIGHT.
• Line a quater sheet pan with parchment paper, or alternatively you can butter it generously. Set aside.
• Add the soaked polenta and ALL of the water to a large pot, and bring the water to a boil on medium heat, stirring occasionally.
• When the water comes to a boil, stir the polenta till it becomes thick and starts to “spit” and bubble.
• Reduce the heat to simmer the polenta and whisk/mix frequently until it thickens and starts to come off the sides of the pot (about 30-40 minutes).
• Add salt (to taste), butter and Parmesan cheese and stir until the cheese and butter have mixed through.
• While still hot, spoon the polenta into the prepared sheet pan and spread it evenly. Cover with parchment paper and let it cool completely.
• While the polenta is cooling in the pan - Preheat oven to 350°F/180°C, and prepare the Spinach and Mushrooms.
• The polenta will thicken and set once it’s cold. Next, remove the polenta from the sheet pan, and cut it into 6 - 8 squares.
• Melt the butter in a pan over medium heat.
• Add the thyme and onions and sautee until the onions soften.
• Add the mushrooms and a generous pinch of salt and increase the heat to medium high. Sautee the mushrooms until they have softened and caramelized a little. Add the balsamic vinegar and more salt to taste. Cook for a further 2-3 minutes until the mushrooms have soaked up the balsamic vinegar. Place the mushrooms in a bowl and set aside.
• Return the pan to the stove to cook the spinach. (You don’t need to clean the pan in between).
• Add the chopped garlic, a pinch of salt and butter to the pan and heat over medium high heat.
• When the pan is hot and the butter has melted, add the spinach in batches, wilting each batch before adding the next. Fold the spinach through the butter and garlic to mix well and then remove from the heat once all the spinach has wilted. Set aside.
• Place the cold, cut polenta squares on a parchment paper lined baking tray.
• Divide the spinach equally on top of each polenta square, followed by the mushroom mix. Top each with some grated cheese. Sprinkle some salt on top and bake in the oven for about 20-30 minutes, or until the cheese is bubbly and melted.
• You can serve two squares per person stacked on top of each other with a poached or fried egg on top (optional) and some chopped herbs (dill or thyme).