Polenta-Vegetable Gratin
Ingredients
- 2 (8-oz) pkg sliced baby portobello mushrooms
- ½ onion, chopped
- 3 Tbsp olive oil, divided
- 2 (5-oz) pkg baby spinach
- ½ tsp Italian seasoning
- 2 (17.6-oz) tubes polenta, cut into ¾-inch slices and divided
- 1 Tbsp all-purpose flour
- 1¼ cups whole milk
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1½ cups shredded mozzarella cheese
Instructions
- Preheat oven to 350°F. Cook mushrooms and onion in 2 Tbsp hot oil in a large skillet over medium-high heat 6 to 8 minutes or until mushrooms are browned.
- Add spinach and Italian seasoning; cook 3 to 4 minutes or until spinach is wilted.
- Layer half of polenta slices in a lightly greased 13- x 9-inch baking dish. Spoon spinach mixture over polenta.
- Heat 1 Tbsp oil in a saucepan over medium-high heat; whisk in flour. Add milk, salt, and pepper; cook 5 minutes or until thickened. Pour cream mixture over spinach. Top with remaining polenta slices and cheese.
- Bake, covered, 30 minutes. Uncover and bake 5 minutes longer or until browned and bubbly. Let stand 10 minutes before serving.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
325
|
325
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 15 | 15 |
| Carb (g) | 35 | 35 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 813 | 813 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
