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Ingredients

1. 2 tablespoons extra-virgin olive oil
2. 12 ounces sliced mixed wild mushrooms (5 cups)
3. 1 large shallot, minced
4. 8 ounces prewashed baby spinach (8 lightly packed cups)
5. 1/2 teaspoon thyme
6. Pinch of freshly grated nutmeg
7. Salt and freshly ground pepper
8. 1 tablespoon unsalted butter
9. 1 tablespoon all-purpose flour
10. 3/4 cup chicken stock or low-sodium broth
11. 1/2 cup cream
12. One 18-ounce log of prepared polenta, cut into 1/4-inch slices
13. 3 ounces Gruyère cheese, shredded (1 cup)

Description

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Food & Wine