Creamy Polenta Stack with Balsamic Mushroom Ragout, Garlic Spinach and Lemon Ricotta

Name: Creamy Polenta Stack with Balsamic Mushroom Ragout, Garlic Spinach and Lemon Ricotta
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1 cup quick polenta; 3 cups water; 1 cup whole milk; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp butter; 1/3 cup grated Parmesan cheese; 3 tbsp olive oil; 1 lb mixed mushrooms; 1 cup yellow onion; 4 cloves garlic; 1 tbsp fresh thyme; 2 tbsp balsamic vinegar; 3/4 cup vegetable broth; 1 tbsp cornstarch; 6 cups fresh spinach; 3/4 cup ricotta cheese; 1 whole lemon; 1/4 tsp nutmeg; 2 tbsp fresh parsley

An original vegetarian recipe with comforting, savory layers: golden polenta rounds, a silky balsamic mushroom ragout, garlic sautéed spinach, and a bright lemon ricotta for freshness. Ideal for a special meal without excessive complexity.

25 minPrep

35 minCook

60 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

180 g quick polenta (for the base cremosa and luego enfriada)
720 ml water (for cocer the polenta)
240 ml whole milk (aporta cremosidad a the polenta)
6 g salt (divided, or to taste)
2 g black pepper (divided, freshly ground)
20 g butter (for the polenta)
35 g grated Parmesan cheese (for the polenta)
45 ml olive oil (divided)
450 g mixed mushrooms (como cremini, shiitake and champiñón, thinly sliced)
120 g yellow onion (chopped fina)
12 g garlic (chopped; divided)
4 g fresh thyme (solo the leaves)
30 ml balsamic vinegar (for the ragú)
180 ml vegetable broth (for the ragú)
8 g cornstarch (for espesar lightly)
180 g fresh spinach (lavada)
200 g ricotta cheese (for the cream final)
1 unit lemon (zest fina and 15 ml/1 tbsp of juice)
1 g nutmeg (optional, for the ricotta)
8 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

404 kcal

Calories

17 g

Protein

37 g

Carbs

21 g

Fat

4 g

Fiber

33 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
1. Lightly grease a flat tray or dish about 8 x 8 inches with a little of the olive oil. Set aside.
2
2. In a medium saucepan, bring the water, whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper to a gentle boil. Lower the heat and slowly rain in the quick polenta, whisking constantly for 4 to 5 minutes until thickened.
3
3. Remove the polenta from the heat and stir in the butter and grated Parmesan until creamy and smooth. Spread it into the prepared tray in a layer about 3/4 inch thick, smooth the top, and let it cool for 15 minutes so it can set.
4
4. Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the mixed mushrooms and cook for 6 to 8 minutes until they release their moisture and begin to brown.
5
5. Add the chopped onion, half of the chopped garlic, and the fresh thyme leaves. Cook 4 minutes more, stirring, until the onion is tender.
6
6. Stir in the balsamic vinegar and let it bubble for 30 seconds. Add the vegetable broth. Dissolve the cornstarch in 1 tablespoon cold water and add it to the skillet. Cook for 2 to 3 minutes, stirring, until the ragout is lightly glossy and spoonable. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
7
7. In another skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the rest of the garlic and cook for 20 seconds. Add the fresh spinach and sauté for 2 to 3 minutes until wilted. Season with a pinch of salt.
8
8. In a bowl, mix the ricotta with the lemon zest, 1 tablespoon lemon juice, nutmeg, and a pinch of salt and black pepper until smooth.
9
9. Preheat the oven to 425°F / 220°C. Unmold the set polenta and cut it into 8 rectangles or rounds. Place them on a lined or lightly greased baking sheet and bake for 12 minutes. Carefully flip and bake 8 minutes more until golden around the edges.
10
10. To assemble, place one piece of polenta on each plate, add a layer of garlic spinach, a generous spoonful of mushroom ragout, and another piece of polenta on top. Finish with more ragout, dollops of lemon ricotta, and chopped fresh parsley.
11
11. Serve immediately, with extra black pepper or a few more drops of lemon juice if desired.

Chef tips

For a firmer texture, chill the polenta for 25 to 30 minutes before cutting. Do not overcrowd the mushrooms in the pan; they will brown better instead of steaming.

Substitutions

You can use only button mushrooms or portobello instead of mixed mushrooms. Parmesan can be replaced with a similar vegetarian aged cheese. Ricotta can be swapped for well-whipped cottage cheese for a similar texture.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon
Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
View on Amazon