Recipe(tried): Polenta Pie with Mushrooms and Spinach

Polenta Pie with Mushrooms and Spinach
From The Oregonian

This is a really tasty quick meal. I love polenta but alas my DH does NOT. So when he is away I get to make this to satisfy my craving. I usually add more pesto than called for. My Mom clips recipes for me from my home town and sends then to me and this is where that recipe came from.

1 lb. fresh white mushrooms, sliced
1 T. olive oil
1/2 cup freshly grated parmesan cheese
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1/4 cup prepared pesto
1 cup instant polenta or cornmeal

Preheat oven to 375F. Lightly coat 9-inch pie plate with cooking spray.
In a large non stick skillet heat oil over med-high heat until hot. Add mushrooms, cook an stir until tender and lightly browned about 10 min. Remove one cup of mushrooms to small bowl and stir in one tablespoon parmesan and set aside.

To mushrooms remaining in skillet add spinach and 1/4 cup pesto and cook until hot, about 2 minutes, set aside.
Cook polenta according to package directions, stir in remaining 7 tablespoons of cheese. Spread half of polenta in 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 mixure.
Bake uncovered until heated through. about 10 minutes. Remove from oven and let stand 5 minutes. Cut into wedges and serve with your favorite marinara and extra pesto. Delish!