Spinach And Mushroom Polenta Stacks

Don't forget this Polenta Lasagna Bolognese? That best cold iciness night meal with layers of cheesy goodness, polenta infused with flavourful bolognese sauce, the hidden veggies? There’s so much that I loved about that dish that I assume we can also have gone a touch overboard with the polenta after that due to the fact we couldn’t forestall eating it.

So if you’re searching out an super vegetarian meal that’s as stunning as it's miles delicious and comforting, then these mushroom polenta stacks with spinach and cheese have to in reality be to your menu!

Sure, it takes a little longer than pasta or rice, however the wonderful issue approximately polenta is that you can make it in bulk and keep for later. Like for this mushroom polenta stacks recipe. you could of direction use immediate polenta which might make this recipe even quicker, but if you do have get admission to to correct stone-ground polenta, I really endorse it. the flavor is so much better, so much so that you don’t even must add any extra flavouring (like butter or inventory or cheese), despite the fact that I did flavour it some right here for even better consequences. however with instantaneous polenta, you’d need to upload loads extra of it to coax out any flavour.

INGREDIENTS:

POLENTA (ADAPTED FROM SERIOUS EATS):

• 1 cup stone-ground polenta
• 5 cups water
• 2-3 tbsp butter
• 2 oz Parmesan cheese grated
• Salt to taste

MUSHROOMS:

• 1 lb sliced baby bella mushrooms
• ½ onion sliced thin red or sweet yellow
• A few sprigs of thyme
• 1 tbsp balsamic vinegar
• 2 tbsp butter
• 1 tsp chilli flakes crushed red pepper
• Salt to taste

SPINACH:

• 1 ½ lbs fresh spinach leaves
• 4 -5 garlic cloves minced
• 2 tbsp butter
• Salt to taste
• 8 oz grated cheese I used a mix of Monterey jack and mozzarella

INSTRUCTIONS:

POLENTA:

1. Previous DAY - soak the stone-floor polenta in water overnight.
2. Line 1 / 4 sheet pan with parchment paper, or instead you could butter it generously. Set apart.
3. Add the soaked polenta and all of the water to a huge pot, and convey the water to a boil on medium warmness, stirring occasionally.
4. Whilst the water involves a boil, stir the polenta till it turns into thick and begins to “spit” and bubble.
5. Lessen the warmth to simmer the polenta and whisk/mix often until it thickens and starts to come back off the edges of the pot (about 30-40 minutes).
6. Add salt (to flavor), butter and Parmesan cheese and stir till the cheese and butter have blended through.
7. Even as still hot, spoon the polenta into the prepared sheet pan and unfold it calmly. cover with parchment paper and allow it cool completely.
8. Even as the polenta is cooling within the pan - Preheat oven to 350°F/a hundred and eighty°C, and put together the Spinach and Mushrooms.
9. The polenta will thicken and set as soon as it’s bloodless. next, get rid of the polenta from the sheet pan, and reduce it into 6 - 8 squares.

MUSHROOMS:

1. Soften the butter in a pan over medium warmth.
2. Add the thyme and onions and sautee till the onions soften.
3. Add the mushrooms and a beneficiant pinch of salt and increase the heat to medium excessive. Sautee the mushrooms till they have got softened and caramelized a touch. add the balsamic vinegar and more salt to flavor. prepare dinner for a in addition 2-three minutes until the mushrooms have soaked up the balsamic vinegar. vicinity the mushrooms in a bowl and set apart.
4. Go back the pan to the range to cook dinner the spinach. (You don’t need to clean the pan in between).

SPINACH:

1. Add the chopped garlic, a pinch of salt and butter to the pan and heat over medium high warmness.
2. Whilst the pan is hot and the butter has melted, add the spinach in batches, wilting each batch earlier than adding the next. Fold the spinach via the butter and garlic to mix nicely and then do away with from the heat once all of the spinach has wilted. Set aside.
3. Meeting
4. Area the bloodless, reduce polenta squares on a parchment paper covered baking tray.
5. Divide the spinach equally on top of every polenta rectangular, followed by the mushroom blend. pinnacle each with some grated cheese. Sprinkle some salt on pinnacle and bake inside the oven for about 20-half-hour, or till the cheese is bubbly and melted.
6. You can serve two squares per man or woman stacked on top of every other with a poached or fried egg on pinnacle (elective) and a few chopped herbs (dill or thyme).

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