Creamed Spinach Casserole
4 packages frozen chopped spinach, cooked and drained
2 tablespoons butter
2 shallots, peeled and minced
1 tablespoon Pernod
1 tablespoon flour
½-2/3 cup half and half Freshly ground nutmeg
Freshly ground pepper
Drizzle of Truffle oil (about 2 teaspoons)
Sea salt or Fleur de Sel to taste
Grilling Method: Indirect/Medium Heat
Remove as much of the water as possible from the spinach by pressing the cooled spinach tightly with the back of a spoon in a strainer/colander. Set aside. Melt butter in a skillet over medium heat, add shallots and cook until soft and slightly caramelized, about 10 minutes. Add Pernod, stir and add flour. Whisk for 2-3 minutes or until flour is slightly browned (this eliminates the raw flour taste). Stir in half and half until heated through and season with a pinch of ground nutmeg, fresh pepper, the truffle oil and salt. Add drained spinach; mix well. Place in an oven-proof casserole dish and cook in the grill over Indirect/Medium heat until hot and bubbly.
Note: Can be made in advance and heated in the grill or an oven (375 F) for 30-40 minutes, just before serving.