Golden baked polenta pie with braised leeks, sherry mushrooms and provolone crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish with a little of the butter.

2. 2

   In a large saucepan, bring the vegetable broth and whole milk to medium heat until very hot but not boiling. Add 1 teaspoon salt, black pepper, and nutmeg.

3. 3

   Slowly pour in the instant polenta while whisking constantly to prevent lumps. Cook for 4 to 5 minutes, stirring, until thickened. Stir in 15 g (1 tbsp) butter and the grated Parmesan cheese. Mix until creamy, then spread it into the prepared baking dish.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the leeks and half of the fresh thyme. Cook for 6 to 8 minutes, stirring, until softened. Add 2 tablespoons water if they begin to dry out. Season with a pinch of salt and remove from the pan.

5. 5

   In the same skillet, add the remaining olive oil and the rest of the butter. Add the cremini mushrooms and cook over medium-high heat for 6 to 8 minutes until browned and their moisture has evaporated. Add the garlic and cook 30 seconds more.

6. 6

   Pour the dry sherry over the mushrooms and scrape up any browned bits from the pan. Let it reduce for 1 to 2 minutes. Stir in the Dijon mustard, the remaining fresh thyme, and a pinch of salt. Mix well and turn off the heat.

7. 7

   Spread the braised leeks over the polenta first, then add the sherry mushrooms. Top with the shredded provolone, breadcrumbs, and chopped fresh parsley.

8. 8

   Bake for 18 to 22 minutes at 220 °C / 425 °F, until the top is bubbling and golden. For extra color, broil for 1 to 2 minutes, watching closely.

9. 9

   Let rest for 5 minutes before serving so the bake can set and be easier to portion.