Polenta with Portabello Mushrooms and Spinach
For the polenta, bring 6 cups of water to a boil. Lower the heat to a simmer, add 2 cups corn meal, and whisk until all lumps are gone. Continue to cook on low heat for about 30 minutes, whisking regularly to prevent scorching and to keep the texture smooth. Turn the heat off, and add 3 tablespoons butter and ¼-½ cup of grated Pecorino Romano (or other hard Italian) cheese, stirring to incorporate. When it has cooled a bit, pour into a greased 9x13" casserole dish.
Preheat an oven to 350° F.
For the sauce, sauté a chopped large onion on low heat for about 20 minutes, until caramelized. Remove from the heat and put in a bowl. Return the pan to the heat, add more oil, and cook 1 pound of sliced mushrooms on low heat for about 10 minutes, stirring regularly. Add back the onions and a 10-12 oz. package of frozen spinach, thawed. Continue to cook on low heat until most of the liquid is evaporated.
Top the polenta with the mushroom-spinach mixture. Add 4-8 oz. of chèvre (goat cheese) and dollop on 15-16 oz. ricotta. Bake at 350° F. until cooked through and the cheese slightly begins to brown, about 20 minutes. Allow to cool and set a bit before serving.
Preheat an oven to 350° F.
For the sauce, sauté a chopped large onion on low heat for about 20 minutes, until caramelized. Remove from the heat and put in a bowl. Return the pan to the heat, add more oil, and cook 1 pound of sliced mushrooms on low heat for about 10 minutes, stirring regularly. Add back the onions and a 10-12 oz. package of frozen spinach, thawed. Continue to cook on low heat until most of the liquid is evaporated.
Top the polenta with the mushroom-spinach mixture. Add 4-8 oz. of chèvre (goat cheese) and dollop on 15-16 oz. ricotta. Bake at 350° F. until cooked through and the cheese slightly begins to brown, about 20 minutes. Allow to cool and set a bit before serving.
posted by Bill Barrett at 5:01 PM
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