Christmas baked creamy polenta ring with marsala mushrooms, spinach and fontina crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a 24 cm / 9.5-inch ring mold or bundt-style pan with a little butter.

2. 2

   In a large saucepan, bring the water, milk, 30 g butter, salt, black pepper, and nutmeg to a boil. Reduce the heat to medium-low and slowly pour in the polenta while whisking constantly to prevent lumps.

3. 3

   Cook the polenta for 5 to 7 minutes, stirring with a spoon or whisk, until thick and creamy. Stir in the grated Parmesan until melted. Remove from the heat.

4. 4

   In a large skillet, heat the olive oil and 15 g butter over medium heat. Add the shallots and cook for 3 minutes until soft. Add the garlic and cook 30 seconds more.

5. 5

   Increase to medium-high heat, add the mixed mushrooms, and cook for 8 to 10 minutes until they release their moisture and start to brown. Add the fresh thyme, pour in the marsala wine, and cook for 3 to 4 minutes until the liquid is almost fully reduced.

6. 6

   Add the fresh spinach to the skillet and cook for 1 to 2 minutes until wilted. Taste and adjust with a little more salt and pepper if needed. Remove from the heat.

7. 7

   In a bowl, combine the fontina, breadcrumbs, parsley, and lemon zest.

8. 8

   Spoon two-thirds of the polenta into the greased mold, pressing with a spoon to cover the base and inner sides. Spread the mushroom and spinach filling in the center channel. Cover with the remaining polenta and smooth the top. Finish with the fontina-breadcrumb mixture over the surface.

9. 9

   Bake for 25 to 30 minutes at 200 °C / 400 °F until the crust is golden and bubbling. Let it rest for 10 minutes out of the oven.

10. 10

    Run a knife around the edges, unmold carefully onto a serving platter, and serve hot. If desired, finish with a little extra grated Parmesan on top.