Polenta Lasagna with Spinach Zucchini Herbs and Fontina

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, finely chopped
• 3 cups chicken stock, preferably homemade
• 3 cups water
• 1 teaspoon coarse sea salt
• 1½ cups polenta or coarsely ground yellow cornmeal
• 3 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 medium-size white or yellow onion, coarsely chopped
• 3 medium zucchini, cut into ¼-inch dice
• 6 ounces white button mushrooms, wiped clean and sliced ¼ inch thick
• Salt and freshly ground black pepper
• 1 pound fresh spinach leaves, well washed, shaken dry, and coarsely chopped
• 2 tablespoons finely chopped fresh marjoram
• 2 tablespoons finely chopped fresh basil
• Butter, for preparing the baking dish
• 2 cups (15-ounce container) fresh ricotta, at room temperature
• ½ cup freshly grated Parmesan or romano cheese
• ½ pound Italian fontina, slivered
• Freshly ground black pepper

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