Warm Parmesan Polenta Millefeuille with Caramelized Fennel, Garlicky Spinach and Silky White Bean Cream

Instructions

1. 1

   Bring 720 ml (3 cups) water and 4 g (3/4 tsp) salt to a boil in a medium saucepan. Lower the heat, slowly rain in the polenta while whisking, and cook for 4-5 minutes, stirring, until thickened. Stir in 30 g (about 1/3 cup) Parmesan and the butter. Mix well.

2. 2

   Spread the hot polenta onto a lined tray or dish, shaping it into a rectangle about 1.5 cm (1/2 inch) thick. Smooth the top and let it cool for 15 minutes, until firm.

3. 3

   While the polenta cools, heat 2 tbsp (30 ml) olive oil in a wide skillet over medium heat. Add the fennel, onion, 2 g (1/4 tsp) salt, and brown sugar. Cook for 12-15 minutes, stirring from time to time, until tender and golden.

4. 4

   Add the balsamic vinegar to the fennel and onion, stir for 1 minute until slightly reduced, and keep warm.

5. 5

   Preheat the oven to 220°C / 425°F. Cut the firm polenta into 12 equal rectangles or squares. Place them on a lightly oiled baking sheet, brush with some of the remaining oil, and sprinkle with the remaining 20 g Parmesan. Bake for 15 minutes at 220°C / 425°F, turning halfway through, until the edges are golden.

6. 6

   For the cream, place the white beans, hot vegetable broth, 1 garlic clove, lemon zest, 15 ml (1 tbsp) lemon juice, a pinch of nutmeg, and half of the black pepper in a blender cup. Blend until very smooth. If you like, warm it over low heat for 2 minutes before serving.

7. 7

   Heat 1 tbsp (15 ml) olive oil in another skillet over medium heat. Add the 2 chopped garlic cloves and cook for 20 seconds without browning. Add the spinach, a pinch of salt, and the remaining black pepper. Sauté for 2-3 minutes until just wilted.

8. 8

   To assemble each serving, spoon some bean cream onto the plate, then add one piece of polenta, a layer of caramelized fennel, and some spinach. Repeat with another layer of polenta, fennel, and spinach, then finish with a third piece of polenta on top.

9. 9

   Serve the millefeuille warm, with the remaining bean cream around or over the top. If desired, add a little more lemon zest just before serving.