Ingredients
Directions
- 1
Bring 6 cups of chicken stock to a boil with a pinch of salt.
- 2
Gradually whisk in 2 cups of coarse polenta. Reduce heat to medium-low and whisk frequently until the polenta thickens.
- 3
Stir in 3 oz of grated Parmigiano Reggiano, then turn off the heat. Let the mixture cool for a few minutes.
- 4
Transfer the polenta to an oiled springform pan, smoothing it evenly. Let it cool to room temperature, then refrigerate overnight.
- 5
Finely chop 12 oz of cremini mushrooms using a food processor or by hand.
- 6
Heat a skillet over medium-high heat and add a splash of olive oil. Cook the mushrooms until moisture begins to release.
- 7
Add the brunoised shallot and continue cooking until the moisture evaporates and the mushrooms deepen in color.
- 8
Stir in 2 cloves of sliced garlic and thyme leaves. Cook for 1 minute, then add 16 oz of baby spinach, cooking until wilted. Set aside.
- 9
Remove the chilled polenta cake from the fridge and carefully slice it into 3 even layers.
- 10
Place the bottom layer back into the springform pan. Top with half of the mushroom duxelles and 2 oz of Gorgonzola cheese.
- 11
Add the middle polenta layer and repeat with the remaining duxelles and Gorgonzola.
- 12
Top with the final polenta layer, brush with melted butter, and grate a thin layer of Parmigiano Reggiano over the top.
- 13
Preheat the oven to 400°F (200°C). Bake the polenta cake for 20-25 minutes or until the top is golden brown and slightly crispy.
- 14
Let the cake cool for 10 minutes before slicing and serving.
