Polenta With Spinach and Cheese

From Wives with Knives!  Looks so good- I am planning on making it next week!

Polenta with Mushrooms, Spinach and Cheese
Bob's Red Mill Polenta

6 cups water
1 teaspoon sea salt
2 cups Red Mill Corn Grits
3 tablespoons butter
1/2 cup Parmesan cheese, grated

In a large, deep pan over high heat bring water and sea salt to a boil. Gradually stir in polenta.  Reduce heat and simmer gently, stirring frequently to prevent sticking, until mixture is very thick (about 30  minutes).  Use a long handled wooden spoon because mixture pops and bubbles and can burn the skin.  Stir in butter, more salt if needed and grated cheese.  Serve either hot and creamy right out of the pot or pour into an oiled pan and chill for at least 4 hours.

Polenta Gratin with Mushrooms, Spinach and Cheese

10-12 3-inch polenta slices
2 tablespoons butter
3/4 pound assorted sliced mushrooms
2 cups coarsely chopped spinach leaves
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1 cup Alfredo sauce
3/4 cup fontina cheese, grated

Arrange polenta slices in an oiled baking dish, allowing them to overlap.  Set aside.

Melt butter in a medium skillet.  Over medium-high heat saute mushrooms for about 2 minutes. Add spinach, garlic, salt and basil and continue to cook for another 2 minutes.  Stir in 1 cup Alfredo sauce.  I usually use bottled sauce because there is so little used in this recipe.  If I happen to have homemade  I would use that.  Either one is delicious.

Spoon the Alfredo mixture evenly over the polenta slices.  Top with grated cheese.  Bake for 10-12 minutes in a 400 degree oven until bubbly.