Rosemary Polenta Cakes with Creamy Mushroom Ragout, Sautéed Spinach, and Lemon Mascarpone Cloud

Instructions

1. 1

   Bring 720 ml (3 cups) water to a boil in a medium saucepan. Add 1/2 tsp salt. Lower the heat and slowly pour in the polenta while whisking constantly to prevent lumps. Cook for 4-5 minutes, stirring, until thickened.

2. 2

   Remove the saucepan from the heat and stir in the butter, half of the chopped rosemary, and the grated Parmesan. Spread the hot polenta onto a lined tray or dish in a layer about 1.5 cm (about 1/2 inch) thick. Let it rest for 10 minutes until firm to the touch.

3. 3

   Meanwhile, preheat the oven to 220°C / 425°F. Cut the polenta into 8 rectangles or rounds. Brush both sides with 1 tbsp olive oil and place on a baking sheet. Bake for 20 minutes at 220°C / 425°F, flipping halfway through, until golden around the edges.

4. 4

   While the polenta bakes, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until they release their moisture and begin to brown.

5. 5

   Add the shallot, 2 minced garlic cloves, thyme, the remaining rosemary, 1/4 tsp salt, and black pepper. Cook for 2-3 minutes more, until the shallot is tender and fragrant.

6. 6

   Stir the heavy cream into the mushroom ragout, reduce to medium heat, and cook for 2-3 minutes until the sauce is creamy and slightly thickened. Taste and adjust salt if needed.

7. 7

   In another skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the remaining garlic clove and cook for 20 seconds. Add the fresh spinach and a pinch of salt; sauté for 1-2 minutes until wilted. Remove from the heat.

8. 8

   In a small bowl, mix the mascarpone with the finely grated lemon zest and 2 tsp lemon juice until smooth.

9. 9

   To serve, place 2 polenta cakes on each plate, spoon over the creamy mushroom ragout, add the sautéed spinach, and finish with a dollop of lemon mascarpone. If desired, add a little extra Parmesan and freshly ground black pepper.