Monday, December 16, 2013

Boursin Creamed Spinach

I made this dish the other night to accompany a steak dinner.  I wanted something a little different, and I wanted something warm and hearty to counteract the snow falling outside.  I received a copy of Cuisine at Home a while ago, and so far everything I've tried from the complimentary issue has been fabulous.  This dish was no different.  It's similar to this other spinach dish I made not long ago, so try them both and see which you like best.  They're both tasty, with slightly different flavors, but both so yummy!  Enjoy!

1/2 cup diced onion
3-4 cloves fresh garlic, minced
1 tablespoon butter
2 tablespoons flour
1 1/2 cups half-and-half
1 package (5.2 oz) garlic and herb Boursin
1 package (10 oz) frozen spinach, thawed, drained, and “wrung out” to remove excess moisture
2 tablespoons parmesan
zest of 1 lemon
salt, pepper, cayenne, nutmeg to taste

For the Crumb topping:
2/3 cup Lemon-Pepper Panko crumbs
1 tablespoon butter, melted
1 tablespoon olive oil
salt, just a pinch

Preheat the oven to 425. Spray a shallow dish with Pam.

Saute onion and garlic in 1 T butter in a saucepan over medium heat until soft.  Add flour and stir to coat. Cook about a minute.  Gradually whisk half & half into mixture, stirring constantly to prevent clumps. Simmer for 1 minute.  Stir in Boursin until melted and sauce is smooth. Remove from heat.  Stir in spinach and parmesan. Add lemon zest and seasonings. Transfer to sprayed dish.

Combine Panko, butter, oil, and salt. Sprinkle over spinach mixture, pressing to adhere.  Dish may be covered and chilled from this point.  Bake until crumbs are golden and cheese sauce is bubbly, 25-35 minutes.

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