Ingredients: |
Ingredients: 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
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Directions: |
Directions: 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. บบบ |