Polenta Mushroom Bake

2 tablespoons extra-virgin olive oil
12 ounces sliced mixed wild mushrooms (5 cups)
1 large shallot, minced
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 skim milk
One 18-ounce log of prepared polenta, cut into 1/4-inch slices
Part-skim mozzerella

1. Preheat the oven to 350°. In a large nonstick skillet, heat the olive oil. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot and cook over moderately low heat for 3 minutes. Add the thyme and nutmeg and cook over high heat, about 2 minutes. Season with salt and pepper. Pour into a baking dish.
2. In a small saucepan, melt the butter. Whisk in the flour over moderately high heat. Add the stock and cream and whisk until thickened, about 5 minutes. Season lightly with salt and pepper and pour over the mushrooms. Arrange the polenta slices on top of the mushrooms in overlapping concentric circles, pressing to submerge the polenta slightly. Sprinkle the mozzerella on the polenta, cover with foil and bake for 40 minutes.
3. Preheat the broiler. Uncover the polenta and broil 6 inches from the heat for about 2 minutes, or until golden. Let stand for 10 minutes before serving.

Adjusted from a Food & Wine recipe. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user SWEETOLIVIA.