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1
TO MAKE THE POLENTA: In a very large heavy saucepan, heat the olive oil over very low heat.
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2
Add the garlic and saute, stirring constantly, for about 3 minutes, or until softened.
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3
Do not let the garlic burn.
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4
Add the chicken stock, water, and salt and bring to a boil.
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5
Reduce the heat and, when the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains have been incorporated and no lumps remain.
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6
Reduce the heat to very low.
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Switch to a wooden paddle and stir every 1 or 2 minutes for 20 to 25 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened.
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Stir in the butter.
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The mixture will be very thick.
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10
RINSE 2 LARGE BAKING SHEETS with cold water and shake them dry.
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11
Mound half the polenta on each one.
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Using a rubber spatula repeatedly dipped in very hot water, spread the polenta evenly in the pans until it is just over 1/4 inch thick.
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Cover the pans with tea towels and allow to rest for 1 hour at room temperature or up to 24 hours in the refrigerator.
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14
TO MAKE THE FILLING: In a large skillet, heat the olive oil over medium heat and saute the onion for 4 to 5 minutes, stirring, or until it is softened.
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Add the zucchini and mushrooms and stir for 3 to 4 minutes more, or until the vegetables begin to soften.
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Season with salt and pepper to taste.
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Add half the spinach, cover the pan, reduce the heat to low, and cook for 2 minutes.
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Turn the spinach over so that the wilted leaves are on top and add the remaining spinach.
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Cook, covered, for 2 minutes more, and turn the spinach.
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Repeat until all the spinach has wilted.
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Add the fresh herbs, cover, and cook for 1 minute more.
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Remove from the heat.
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PREHEAT THE OVEN to 375F.
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24
Butter the bottom and sides of a large, deep baking dish, attractive enough to serve at the table, either a 10 x 14 x 9-inch rectangular dish or a 13 x 9-inch oval dish.
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25
CUT THE POLENTA into 2 x 4-inch rectangles.
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Layer the ingredients in the following order: polenta rectangles, ricotta sprinkled with Parmesan, another layer of polenta, vegetable filling, ricotta sprinkled with fontina, and another layer of polenta.
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Continue layering until you have used up all the ingredients, finishing with a thin layer of the vegetable filling sprinkled with Parmesan and black pepper to taste.
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Tap the baking dish gently on the counter to settle the ingredients.
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BAKE FOR 35 MINUTES, or until the top is golden brown.
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30
Let stand for about 7 minutes.
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31
Cut into loosely defined wedges and serve immediately.
