Ingredients

Nonstick cooking spray
1 pound fresh white mushrooms
1 tablespoon olive oil
1/2 cup freshly grated Parmesan cheese
10-ounce package frozen chopped spinach, thawed and squeezed dry
1/4 cup prepared pesto
1 cup instant polenta or cornmeal
Additional pesto and tomato sauce, if desired

Directions

Preheat oven to 375 F. Lightly coat a 9-inch pie plate with nonstick cooking spray (or butter). Trim mushrooms; cut in thin slices. In a large nonstick skillet, heat oil 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 Parmesan cheese; set aside. Into mushrooms remaining in skillet, stir spinach and 1/4 cup 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-Parmesan mixture.

Bake, uncovered, until heated through, about 10 minutes. Remove from oven and let stand 5 minutes; cut in wedges. Serve on a bed of tomato sauce or top with a dollop of pesto, if desired.

To make ahead: Cover pie with aluminum foil; refrigerate up to 24 hours. To reheat, bake in a preheated 375 F oven until heated through, about 30 minutes). Makes 4 to 6 portions.

Nutrition information per serving (1 of 6 servings): 294 calories, 10 g fat, 10 g protein, 42 g carbohydrates. Recipe from Nick Stellino, host of public TV's Cucina Amore.