Polenta Pie with Fresh Mushrooms & Spinach

Ingredients:
1 pound portabella mushrooms, stems removed
1 tbs. olive oil
1/2 cup freshly grated Parmigiano-Reggiano cheese, divided
1 package (10 ounces) frozen, chopped spinach, thawed and squeezed dry
1 cup prepared pesto
1 cup instant polenta or cornmeal

Directions:
Preheat oven to 375°F. Lightly coat a 9-inch pie plate with butter or nonstick cooking spray. Cut mushrooms into thin slices. In a large nonstick skillet, heat over high heat until hot. Add mushrooms; cook and stir until tender and lightly browned, about 10 minutes. Remove 1 cup of the mushrooms to a small bowl; stir in 1 tablespoon of the Parmigiano-Reggiano; set aside. Into mushrooms remaining in skillet, stir in spinach and pesto; cook until hot, about 2 minutes. Cook polenta according to package Directions. Remove from heat; stir in the remaining 7 tablespoons of cheese. Spread half of the polenta in the prepared pie plate. Spoon the mushroom-spinach mixture over the polenta; with a knife, spread the remaining polenta on top; top with the remaining mushroom-Parmiagiano mixture. Bake, uncovered until heated through, about 10 minutes. Remove from oven and let stand 5 minutes; cut into wedges. Serve on a bed of tomato sauce or top with a dollop of pesto, if desired.

(Make ahead hint: Cover pie with aluminum foil; refrigerate up to 24 hours. To reheat; bake in a preheated 375° oven until heated through, about 30 minutes.)

Yield: 4 Portions



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Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.