Friday, May 09, 2008

Polenta, Spinach, and Mushroom Casserole

This light casserole really hit the spot! Lots of taste and texture here, with minimal effort. An excellent example of the perfect simple dish.

Very thin rounds of polenta (I used the premade kind that comes in a"sausage" shape) were fried in a little olive oil and made the base of the casserole. Organic spinach, sauteed with olive oil and a minced garlic clove until wilted, made the next layer. The mushrooms sauteed with olive oil, salt and pepper and a little chopped parsley topped the spinach. Finally, a layer of tangy cheese, described only as Italian Table Cheese. Cooked under the broiler for 3 minutes to melt the cheese.

I really believe the right "dish" makes the food even better. Served in my favorite Napa Style one-serving casserole dish (I paid $7), this was easy, healthy, and pretty.


Blogger MyKitchenInHalfCups said...

I am totally with you on this one Catherine. The dish and each ingredient seems perfect and seems pretty simple to put together. Spinach and mushroom on polenta, that's got to be great! Thanks for this one.

6:56 PM  
Blogger Kalyn said...

This sounds just fabulous!

9:18 PM  
Blogger Lydia (The Perfect Pantry) said...

Delicious! And it would work with a single layer of homemade polenta, too -- though using the storebought precooked polenta is so easy.

5:47 PM  
Anonymous Sandra said...

I discovered your blog this morning and I think I'll visit it every day. Great pictures and even grater recipes. Greetings from Croatia

12:11 AM  
Blogger mitr_bayarea said...


good one again. Could you share as to where you buy the polenta. This looks so delicious.

11:35 AM  

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