Reviews for Polenta Gratin with Spinach and Wild Mushrooms

This was fabulous. The depth of flavor was just divine, and perfect for a chilly fall night.

October 14, 2009

Creamed spinach with chanterelle mushrooms under a cheese crusted layer of polenta? Can fall comfort food get any better than this? This dish was simply magnificent! I substituted frozen chopped spinach for the fresh baby spinach, used a full pound of fresh chanterelles, increased the cream to ¾ cup and thickened it a bit with ¼ cup of freshly grated parmesan cheese. It was supposed to serve 8 but 4 of us ate the entire dish with a stuffed pork loin and a wonderful California Cabernet, 2004 Chimney Rock, Stags Leap District. An excellent Sunday night dinner.

October 5, 2009

Whatever you all do - do not make the mistake I did. I used dried mushrooms which I reconstituted and it was just an awful decision. What a terrible texture and peculiarly bad taste. The rest of the dish was very flavorful and had a great texture. I also used Brie instead of Gruyere, and it was a very nice complement to the polenta. I will try this again - maybe - and make sure I use the type of mushrooms it calls for.

October 3, 2009

April 4, 2008