POLENTA PIE WITH MUSHROOMS AND SPINACH

POLENTA PIE WITH MUSHROOMS AND SPINACH image

Categories Side

Yield 4-6 servings

Number Of Ingredients 8

Nonstick cooking spray
1 lb fresh white mushrooms
1 Tablespoon olive oil
1/2 cup freshly grated Parmesan cheese
10-oz package frozen chopped spinach, thawed and squeezed dry
1/4 cup prepared pesto
1 cup instant polenta or cornmeal
Additional pesto and tomato sauce, if desired

Steps:

Preheat oven to 375F. Lightly coat a 9-inch pie plate with non-stick cooking spray (or butter). Trim mushrooms and cut in thin slices. In a large non-stick skillet, heat oil 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 of the Parmesan cheese and set aside. Into remaining mushrooms still in the skillet, stir spinach and 1/4 cup of 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 and top with remaining mushroom-Parmesan mixture. Bake, uncovered until heated through, about 10 minutes. Remove from oven and let stand 5 minutes. Cut in wedges and serve on a bed of tomato sauce or top with a dollop of pesto, if desired. To make ahead: Cover pie with aluminum foil. Refrigerate up to 24 hours. To reheat, nake in a preheated 375 oven until heated through, about 30 minutes.