Mediterranean Polenta Pie with Mushroom, Spinach and Tomato Ragout and Oregano Feta

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease an დაახლოებით 20 x 20 cm baking dish with 1 teaspoon of the olive oil.

2. 2

   In a medium saucepan, bring the water, milk, 1/2 teaspoon salt, and 1 tablespoon olive oil to a boil. Lower the heat and slowly whisk in the polenta, stirring constantly for 4 to 5 minutes until thick and smooth.

3. 3

   Remove the polenta from the heat, add a pinch of black pepper, and spread two-thirds of it over the bottom of the prepared baking dish. Reserve the remaining polenta for the topping.

4. 4

   Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic and cook for 30 seconds more.

5. 5

   Add the sliced cremini mushrooms, 1/2 teaspoon salt, and the remaining black pepper. Cook for 6 to 8 minutes, stirring, until the mushrooms release their moisture and lightly brown.

6. 6

   Add the crushed tomatoes, tomato paste, dried oregano, dried thyme, and sweet paprika. Cook for 5 minutes over medium heat until the mixture becomes a thick ragout.

7. 7

   Stir in the fresh spinach and cook for 1 to 2 minutes until wilted. Add the chopped Kalamata olives and lemon zest, mix well, and taste to adjust salt if needed.

8. 8

   Spoon the ragout over the polenta base and spread it evenly. Sprinkle half of the crumbled feta over the filling.

9. 9

   Using a spoon, dollop the remaining polenta over the filling and gently spread it to cover most of the surface. A few gaps are fine. Sprinkle the remaining feta on top.

10. 10

    Bake for 25 minutes at 200 °C / 400 °F, until the filling is bubbling and the top is lightly golden. For deeper color, broil for 2 to 3 additional minutes, watching closely.

11. 11

    Let rest for 8 minutes before serving. Finish with the chopped fresh parsley and serve hot.