Layered Polenta Gratin

Try replacing the traditional potato gratin dish with polenta. This dish is layered with spinach, a creamy Gorgonzola cheese sauce and roasted red peppers.

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Ingredients:

• 5 cups water
• 1 1/2 cups cornmeal
• 1 teaspoon salt
• 4 tablespoons butter, divided
• 2/3 cup grated Romano cheese
• 2 tablespoons olive oil
• 8 ounces spinach leaves
• 1 1/4 cups whipping cream
• 4 ounces Gorgonzola cheese
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon hot sauce
• 7 ounce jar roasted peppers, diced

Method

Heat oven to 350 degrees. Spray a 1 1/2 or 2 quart casserole dish with cooking spray. In a 2 quart saucepan, whisk together water, cornmeal and salt until smooth. Bring to a boil, then reduce to a simmer, stirring constantly. Cook 7-8 minutes until thickened and to the consistency of mashed potatoes. Stir in 2 tablespoons butter and keep warm. Heat 2 tablespoons olive oil in a large skillet. Add spinach leaves and cook until just wilted then set aside. In a small saucepan, heat cream to boiling. Add Gorgonzola cheese, 2 tablespoons butter and nutmeg. Whisk until smooth, then remove pan from heat and stir in hot sauce. To assemble, spread 1/3 polenta in prepared casserole dish. Layer with spinach and 1/2 cup cheese sauce. Top with 1/3 polenta, then a layer of roasted peppers and 1/2 cup cheese sauce. Spread remaining polenta on top. Top with remaining sauce. Sprinkle 1/3 cup Romano cheese over all. Bake for 25-30 minutes, or until golden brown and bubbly. Let sit 10 minutes before serving.

Notes: This dish can be made ahead. Cover with plastic and refrigerate. Let it come to room temperature before baking. Baking time will be increased to 45-50 minutes.

Number of servings: 6

Submitted By: gildal_nc
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