Golden Polenta Cakes with Mushroom Ragout, Spinach and Smoked Mozzarella

Instructions

1. 1

   Preheat the oven to 220°F / 105°C only to keep the first batch warm if desired. Then lightly oil a tray or flat dish for spreading the polenta.

2. 2

   In a medium saucepan, bring the water to a boil. Add 1/2 teaspoon of the salt and slowly rain in the polenta, whisking constantly. Cook over low heat for 4 to 5 minutes, stirring, until thickened.

3. 3

   Remove the polenta from the heat and stir in the butter and Parmesan until melted. Spread the polenta onto the oiled tray in a layer about 1.5 cm / 1/2 inch thick. Let cool for 15 minutes until firm.

4. 4

   Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for 30 seconds.

5. 5

   Add the mixed mushrooms and raise the heat to medium-high. Cook for 6 to 8 minutes until browned and they release most of their moisture. Add the tomato paste, smoked paprika, dried thyme, remaining salt, and black pepper; cook for 1 minute, stirring.

6. 6

   Pour in the white wine and let it reduce for 2 minutes. Add the vegetable broth and cook for 3 to 4 minutes, until the mixture becomes a spoonable but thick ragout.

7. 7

   Add the fresh spinach and cook for 1 to 2 minutes until wilted. Turn off the heat and stir in the fresh parsley and lemon zest. Adjust salt and pepper if needed.

8. 8

   Increase the oven temperature to 425°F / 220°C. Cut the firm polenta into 8 rectangles or rounds. Arrange them on a lightly oiled baking sheet, brush or drizzle with the remaining olive oil, and bake for 15 minutes. Flip and bake 8 to 10 minutes more, until golden with crisp edges.

9. 9

   Place the polenta cakes on plates or a serving platter. Top each one with the mushroom ragout and distribute the smoked mozzarella over the top.

10. 10

    Bake again at 425°F / 220°C for 3 to 5 minutes, just until the smoked mozzarella melts. Serve hot.