Polenta Gratin with Spinach and Wild Mushrooms


2 tbsp extra-virgin olive oil

12oz sliced mixed wild mushrooms (5 cups)

1 large shallot, minced

8oz prewashed baby spinach (8 lightly packed cups)

½ tsp thyme

Pinch of freshly grated nutmeg

Salt and freshly ground pepper

1 tbsp unsalted butter

1 tbsp all-purpose flour

3/4 cup chicken stock or low-sodium broth

1/2 cup cream

One 18oz chub of San Gennaro polenta, cut into 1/4-inch slices

3oz Gruyere cheese, shredded (1 cup)


Preheat the oven to 350°. In a large nonstick skillet, heat the olive oil. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot and cook over moderately low heat for 3 minutes. Add the spinach, thyme and nutmeg and cook over high heat until the spinach has wilted, about 2 minutes. Season with salt and pepper. Spread the spinach evenly in a 2-quart baking dish.  (Or you may choose a smaller baking dish.)

In a small saucepan, melt the butter. Whisk in the flour over moderately high heat. Add the stock and cream and whisk until thickened, about 5 minutes. Season lightly with salt and pepper and pour over the spinach. Arrange the polenta slices on top of the spinach in overlapping concentric circles, pressing to submerge the polenta slightly. Sprinkle the Gruyere on the polenta, cover with foil and bake for 40 minutes.

Preheat the broiler. Uncover the polenta and broil 6 inches from the heat for about 2 minutes, or until golden. Let stand for 10 minutes before serving.  Garnish with fresh thyme and serve.


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Original recipe from Food and Wine Magazine


Sausage Topped Polenta


Coat both sides of polenta slices with nonstick spray. Heat a ridged stovetop grill pan or large nonstick skillet. Cook polenta 2 minutes each side or until slightly browned and hot.

Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add sausage and onion. Cook 3 minutes, breaking up sausage with a spoon, until no longer pink. Stir in remaining ingredients; cook 2 minutes or until sausage is cooked and mixture is hot.

For each serving, top 3 slices polenta with a quarter of the sausage mixture (about 1 1⁄4 cups).


Recipe Courtesy of Women's Day Magazine



1 tube San Gennaro polenta 
Nonstick spray

1 tbsp. olive oil

1 lb. sweet Italian sausage

1 small onion

1 can cannellini beans

1 can diced tomatoes

2 tbsp. fresh basil leaves










Roasted Rapini and White Beans with Polenta and Eggs



8 oz rapini or broccoli rabe, chopped into 2" lengths

Half tyube of San Gennaro polenta, cut into 1/2" rounds

olive oil

salt and freshly ground pepper

14 oz can cannellini beans, drained and rinsed

5 oz /2 handfuls cherry tomatoes

4 sprigs fresh thyme

2 garlic cloves, minced

pinch red pepper flakes

4 eggs



Preheat oven to 425F / 220C.

Line a sheet pan with parchment paper.  In a bowl, toss rapini with about 1 Tbs olive oil and season with salt and pepper.  Scatter on half of pan.  Place polenta slices on other side of pan and drizzle with olive oil.  Bake for about 7 minutes, until rapini is just crisping. 

Meanwhile, in same bowl, combine beans, tomatoes, thyme and garlic, then season with salt and pepper.   Flip polenta, stir rapini, then make some space on the sheet pan and pour mixture into pan.  Bake for another 10 minutes, tossing once or twice, til tomatoes are just softened.

While bean mixture bakes, heat 1 Tbs olive oil in a large skillet over medium high heat.  Crack eggs into pan and fry until edges are crispy but yolks are runny, 3-4 minutes.

Remove pan from oven.  To serve, place 2 slices of polenta on a plate and top with rapini and bean mixture.  Add a fried egg, then season with salt and pepper.


Recipe Courtesy of Borrowed Salt Blog