Nonstick cooking spray or butter
1 lb. fresh white mushrooms
1 T. olive oil
1/2 c. freshly grated Parmesan cheese
1 10 oz. pkage frozen chopped spinach, thawed and squeezed dry
1/4 cup prepared pesto
1 c. instant polenta or 1 tube pre-cooked polenta
Additional pesto and tomato sauce, if desired
Preheat oven to 375บ. Lightly coat a 9 inchpie plate with nonstick cooking spray(or butter). Trim mushrooms; cut in thin slices.
In a large nonstick 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 T. of the Parmesan cheese; set aside
Into mushrooms remaining in skillet, stir in Spinach and 1/4 c. pesto; cook until hot, about 2 minutes.
Cook polenta according to package directions. Remove fom heat; stir in remaining 7 T. of parmesan cheese. ( If using tube of precooked polenta; slice 1/2 inch thick slices and heat until lightly brown in a fry pan before transfering to pie plate)
Place half of polenta in bottom of prepare pie plate. Spoon the mushroom-spinach mixture over the polenta; with a knife, spread the remaining mushroom-parmesan mixture.
Bake uncovered, until heated through, about 10 minutes.
Remove from oven and let stand 5 min; cut into wedges.
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 hrs
To reheat, bake in a preheated, 375 degree oven until heated through, about 30 minutes.