Boursin Creamed Spinach

Ya, you read that right!
(makes 2 cups)

Non-stick cooking spray
1 T. butter* (the recipe calls for unsalted, can't bring myself to use it!)
1/2 sweet onion, diced
2 T. flour
1 cup whole or 2% milk
1/2 cup heavy cream
1 pkg (5.2 oz.) Boursin
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
2 T. grated Parmesan (not from the shaker can!!*)
1 t. lemon zest, minced
Kosher salt
White pepper
Cayenne and nutmeg, to taste
2/3 cup Panko bread crumbs
1 T. butter, melted
1 T. EVOO
Kosher salt and freshly ground pepper to taste

Preheat oven to 425; coat a 2 cup baking dish with nonstick cooking spray. Set aside. Saute onion in butter in a large saucepan over med. heat; cook until soft, about 5 mins. Add flour and stir to coat. Cook about 1 min., stirring. Gradually whisk in milk and cream into onion mixture, stirring constantly to avoid lumps. Simmer 1 mins. Stir in Boursin, a little at a time until melted and smooth. Add spinach, Parmesan, lemon zest, and seasonings. Transfer to prepared dish. Combine crumbs, butter, oil, and seasoning. Top spinach with mixture, pressing to adhere. Place baking dish on baking sheet and bake until crumbs are golden and sauce is bubbly, 20-25 mins.

"Even strong trials cannot blow down a person who is rooted in God."

Love,

MM