Rustic Polenta Bake with Mushrooms and Spinach

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with 1 teaspoon of the olive oil.

2. 2

   In a medium saucepan, bring the vegetable broth and milk to medium heat until very hot but not rapidly boiling. Add 1/2 teaspoon of the salt.

3. 3

   Slowly whisk in the instant polenta to prevent lumps. Cook for 4 to 5 minutes, stirring, until thickened. Add the butter and half of the grated Parmesan cheese. Mix well and spread the polenta over the bottom of the baking dish.

4. 4

   Heat the remaining olive oil in a large skillet over medium-high heat. Add the yellow onion and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds more.

5. 5

   Add the cremini mushrooms, remaining salt, black pepper, dried oregano, and dried thyme. Cook for 6 to 8 minutes, stirring, until the mushrooms release their liquid and begin to brown.

6. 6

   Add the fresh spinach and cook for 1 to 2 minutes until wilted. Stir in the crushed tomato and cook 2 minutes more to slightly concentrate the mixture.

7. 7

   Spread the mushroom and spinach mixture over the polenta base. Sprinkle the shredded mozzarella and the remaining grated Parmesan cheese on top.

8. 8

   Bake for 20 to 22 minutes at 200 °C / 400 °F, until the cheese is melted and the edges are bubbling. For more color, broil for 2 additional minutes, watching closely.

9. 9

   Remove from the oven and let rest for 5 minutes. Finish with the chopped fresh parsley before serving.