Golden Polenta Stacks with Creamy Mushroom-Spinach Ragout and Thyme Oil

Instructions

1. 1

   Bring 720 ml (3 cups) water and 1/2 teaspoon salt to a boil in a medium saucepan. Lower the heat and slowly whisk in the instant polenta, stirring constantly for 3 to 5 minutes until thickened.

2. 2

   Remove the saucepan from the heat and stir in the butter and 30 g (about 1/3 cup) of the grated Parmesan until melted. Pour the polenta into a lightly oiled rectangular dish or pan, spreading it into a layer about 1.5 cm (1/2 inch) thick. Let it cool for 15 minutes until firm.

3. 3

   Meanwhile, preheat the oven to 220°C / 425°F. In a small bowl, combine 1 tablespoon olive oil, the lemon zest, and half of the fresh thyme. Set this thyme-lemon oil aside for finishing.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium-high 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 mushrooms, remaining salt, black pepper, sweet paprika, and the rest of the thyme. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden.

6. 6

   Pour the vegetable broth and heavy cream into the skillet. Cook for 3 to 4 minutes over medium heat until the sauce thickens slightly. Add the fresh spinach and stir for 1 to 2 minutes until wilted. Taste and adjust salt if needed.

7. 7

   Unmold the firm polenta and cut it into 8 rectangles or rounds. Arrange them on a lightly oiled baking tray, brush with the remaining tablespoon of olive oil, and sprinkle with the remaining 20 g (about 3 tbsp) Parmesan.

8. 8

   Bake the polenta pieces for 12 minutes at 220°C / 425°F. Then switch the oven to broil and brown for 2 to 3 minutes more, watching carefully so they do not burn.

9. 9

   To serve, place two golden polenta pieces on each plate, spoon the creamy mushroom-spinach ragout on top, and finish with the reserved thyme-lemon oil. Add extra grated Parmesan if desired.