Christmas creamy polenta pavé with mushroom ragout, spinach, and golden provolone crust

Instructions

1. 1

   Preheat the oven to 220°F / 105°C to keep the broth warm, and lightly grease a roughly 9 x 13-inch baking dish with a little of the butter.

2. 2

   In a large saucepan, heat the vegetable broth and whole milk over medium heat until very hot but not boiling. Season with half of the salt and some of the black pepper.

3. 3

   Gradually rain in the instant polenta, whisking constantly to prevent lumps. Cook according to the package, 5 to 7 minutes, until thick and creamy. Stir in 30 g (about 2 tbsp) of the butter and 40 g (1.4 oz) of the grated Parmesan. Mix well and keep warm.

4. 4

   Meanwhile, heat 1 tbsp of the olive oil and 10 g (about 2 tsp) of butter in a wide skillet over medium-high heat. Add the yellow onion and cook for 4 to 5 minutes until softened. Add the garlic and cook 30 seconds more.

5. 5

   Add the cremini mushrooms and shiitake mushrooms. Cook for 8 to 10 minutes, stirring, until they release their moisture and start to brown. Add the fresh thyme, fresh rosemary, tomato paste, the remaining salt, and a bit more black pepper.

6. 6

   Pour in the dry white wine and scrape the bottom of the pan to deglaze. Cook for 2 to 3 minutes until the alcohol cooks off and the ragout is juicy but not watery.

7. 7

   In another skillet, heat the remaining 1 tbsp olive oil. Add the fresh spinach, ground nutmeg, and a pinch of salt. Sauté for 2 to 3 minutes until wilted. Remove from the heat and drain off any excess liquid.

8. 8

   Spread half of the polenta in the prepared baking dish. Layer all of the sautéed spinach on top, then all of the mushroom ragout. Cover with the remaining polenta, smoothing the top gently with a spatula.

9. 9

   Arrange the provolone over the top, add the remaining grated Parmesan, and dot the surface with the remaining 10 g butter.

10. 10

    Bake at 425°F / 220°C for 18 to 22 minutes, until the cheese is melted and bubbling. For a deeper golden crust, broil for 2 to 3 additional minutes at 450°F / 230°C, watching closely.

11. 11

    Remove from the oven and let rest for 8 minutes before serving. Finish with lemon zest and a little more freshly ground black pepper if desired.