Polenta Gratin with Spinach and Wild Mushrooms

Commercial wild mushroom mixes (usually a combination of shiitake, cremini and oyster mushrooms) are a godsend: The mushrooms are already cleaned, stemmed and sliced for you. In this recipe, they are mixed with spinach and cream, then baked in a luscious gratin under smooth rounds of precooked polenta until bubbling hot. The unbaked gratin can be refrigerated overnight, and easily reheated later.

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