Polenta Gratin With Spinach And Wild Mushrooms

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Ingredients

2 tablespoons extra-virgin olive oil

12 ounces sliced mixed wild mushrooms (5 cups)

1 large shallot, minced

8 ounces prewashed baby spinach (8 lightly packed cups)

1/2 teaspoon thyme

Pinch of freshly grated nutmeg

Salt and freshly ground pepper

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

3/4 cup chicken stock or low-sodium broth

1/2 cup cream

One 18-ounce log of prepared polenta, cut into 1/4-inch slices

3 ounces Gruyère cheese, shredded (1 cup)

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