Baked Mushroom and Spinach Polenta

I tried regular polenta a few weeks back and promised you a baked polenta recipe. So here goes!

Notes: One excellent thing to do is make this with leftovers. You can make the regular polenta and then put the leftovers into a baking dish. You can store it right in the fridge in the baking dish. Just pull it out on the night you want to bake it and let it come to room temperature before you put it in the oven. Brilliant!

Take note that the polenta won't brown or get crispy when you bake it. It will just look a little dry and it will be firm.

Polenta requires whisking. It needs your full attention. Be sure to whisk while your pour the polenta into the liquid.

This time I mixed everything in the polenta instead of just putting it on top of the polenta. I liked it both ways.

Ingredients:
1 cup cornmeal
4 cups of stock or water
1 pint fresh mushrooms, sliced
1 bag or bunch of spinach
3-4 cloves garlic
1 small bunch fresh rosemary
Butter or olive oil
Salt
Pepper

Directions: Heat oven to 350.

In a stock pot, heat the water or stock to a boil.

In a large skillet, heat olive oil or butter on high. Put in the mushrooms and let them brown. While you're waiting, mince the garlic and rosemary and chop the spinach.

When the mushrooms have started brown, add in the garlic and half of the rosemary and cook until tender. Add in the spinach and wilt. Season with salt and pepper. Turn the heat down to low.

When the stock boils, whisk in the cornmeal. Whisk frequently until it's thickened, about 10-15 minutes. Add in the rest of the rosemary and two tablespoons of butter (optional). Stir.

Add the mushroom and spinach mixture to the polenta and stir to combine. Pour into a buttered or oiled 9 x 13 baking dish or casserole dish. Bake for 30 minutes. Cut into squares (or whatever shape you like) and enjoy!