Guest guest Posted March 30, 2010 Report Share Posted March 30, 2010 Polenta Pie with Fresh Mushrooms and Spinach 1 pound fresh white mushrooms 1 tablespoon olive oil 1/2 cup freshly grated parmesan cheese, divided 1 10 ounce pkg. frozen, chopped spinach, thawed and squeezed 1 cup prepared pesto 1 cup instant polenta or cornmeal Preheat oven to 375 degrees. Lightly coat a 9 inch pie plate with butter or nonstick cooking spray. Trim mushrooms, cut into thin slices. In a large nonstick skillet, heat over high heat until hot. Add mushrooms; cook and stir until tender and lightly browned, about 10 minutes. Remove 1 cup of the mushrooms to a small bowl; stir in 1 tablespoon parmesan set aside. Into mushrooms remaining in skillet, stir in spinach and pesto, cook until hot, about 2 minutes. Cook polenta according to package directions. Remove from heat, stir in the remaining 7 tablespoons of cheese. Spread half of the polenta in the prepared pie plate. Spoon the mushroom-spinach mixture over the polenta, with a knife, spread the remaining polenta on top, top with the remaining mushroom-parmesan mixture. Bake, uncovered until heated through, about 10 minutes. Remove from oven and let stand 5 minutes, cut into wedges. Serves 4. ________________ Canada Toolbar: Search from anywhere on the web, and bookmark your favourite sites. Download it now http://ca.toolbar.. Quote Link to comment Share on other sites More sharing options...
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