Creole polenta pie with mushroom ragout, spinach, and blue cheese

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly butter a medium baking dish with 1 tablespoon of the butter.

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   2. In a saucepan, heat the water, milk, and 1 teaspoon of salt until it reaches a gentle boil. Gradually whisk in the polenta and cook for 3 to 5 minutes, stirring constantly, until thickened. Stir in 1 tablespoon of butter, the grated Parmesan cheese, and a pinch of black pepper. Set aside.

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   3. In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 5 minutes until translucent. Add the garlic and cook for 30 seconds more.

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   4. Add the sliced mushrooms, raise the heat slightly, and cook for 6 to 8 minutes until they release their moisture and turn golden. Season with the dried oregano, mild crushed chili, the remaining salt, and black pepper.

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   5. Pour in the white wine and cook for 2 minutes, scraping the bottom of the pan, until the alcohol evaporates. Add the fresh spinach and cook for 1 to 2 minutes until wilted. Remove from the heat.

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   6. In a small bowl, beat the egg. Take 1 cup of the cooked polenta and mix it with the beaten egg to temper it so it does not scramble. Then stir that mixture back into the remaining polenta.

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   7. Spread half of the polenta into the baking dish. Evenly distribute the mushroom and spinach ragout on top. Scatter the crumbled blue cheese over the filling.

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   8. Cover with the remaining polenta, smoothing the top with a damp spoon. Make shallow grooves on the surface and dot with small pieces of the remaining butter to help browning.

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   9. Bake for 20 to 22 minutes at 200 °C / 400 °F, until firm and lightly golden on top. If desired, broil for 2 additional minutes for more color.

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    10. Let rest for 5 minutes before serving so it sets and is easier to portion.