These little beauties are perfect for a dinner party. No one will ever suspect that you're serving (gasp!) leftovers!
By Voula Halliday
1 tbsp (15 mL) olive oil
2 cloves garlic, minced
2 green onions, finely sliced
6 shiitake or cremini mushrooms, stems removed and sliced (optional)
3 cups (750 mL) spinach, coarsely chopped
1/2 cup (125 mL) parsley, finely chopped
1/2 tsp (2 mL) ground black pepper
1 tsp (5 mL) dried chili flakes (optional)
3 cups (750 mL) chicken broth
3/4 cup (175 mL) instant polenta
1 cup (250 mL) smooth ricotta
2 cups (500 mL) prepared pulled pork
2 cups (500 mL) Gruyère or provolone cheese, grated
- Heat oven to 450 F (230 C). Lightly brush or spray with oil 6 1-cup (250-mL) ramekins or ovenproof dishes and set aside. (You can use a 9- x 13-in. (1.5-L) baking dish and make 1 large gratin instead, if you wish.)
- Set a large frying pan over medium-high heat. Add olive oil, garlic, onions and mushrooms to pan. Cook, stirring occasionally, until mushrooms start to brown slightly.
- Stir spinach, parsley, black pepper and chili flakes into pan. Remove from heat.
- Add chicken broth to a large saucepan and set over medium-high heat. Bring to a boil; add polenta in a slow and steady stream, stirring constantly with a whisk or a wooden spoon. When polenta is completely incorporated into broth, turn heat to low and continue to cook, stirring constantly, until mixture thickens. Remove from heat and stir in ricotta and half grated cheese.
- To assemble individual gratins, place 1/3 cup (75 mL) of pulled pork into bottom of each ramekin. Top pork with spinach mixture, dividing it equally among dishes. Spoon 1/2 cup (125 mL) of polenta mixture over spinach and sprinkle each with portion of remaining grated cheese. Can be assembled a day ahead. Cover and refrigerate until ready to bake.
- Bring to room temperature (if refrigerated) and bake in preheated oven for 15 to 20 minutes, until top is golden and bubbling around the edges.