Make the polenta. In a medium saucepan, melt 2 tablespoons of butter. Add the sage, thyme, and nutmeg. Cook until fragrant, stirring often, about 1 minute.

Add the vegetable broth and bring to a boil. Slowly add in the polenta, whisking constantly. Add the sour cream and mustard. Continue to whisk until the polenta starts to pull away from the pot, about 2 to 5 minutes. Add the Gruyere and continue to whisk and stir until thoroughly melted and the polenta is thick. Remove from heat.

Line an 8” to 9” square baking dish with parchment paper. Pour the polenta into the dish and using a spatula or the back of a spoon, smooth the top. Put in the freezer for 30 to 45 minutes, or until cool and set.

When ready, remove from the freezer. Pull the parchment paper out of the dish and gently flip upside down on a cutting board. Remove the parchment paper and discard. Cut the polenta evenly into four large squares.

In a cast iron pan, melt 2 TB of butter over medium heat. Cook the polenta about 4 to 5 minutes per side. After the second side is browned, lower the heat to medium-low, flip the polenta over and add the cheese slices. Cover and let melt, 1 to 2 minutes. Remove from the pan and set aside on a plate; cover with tin foil.

Melt the remaining 2 TB of butter over medium-low heat. Add the mushrooms and lightly salt. Cook for about 2 minutes, or until just start to turn golden brown. Add half of the spinach and raise the heat to medium. Stirring frequently, cook the spinach until wilted, 1 to 2 minutes. Add the remaining spinach and cook until wilted, stirring frequently.

Add the figs and cook until heated through, about 2 to 3 minutes.

Plate the polenta. Spoon the mushrooms, spinach and figs over the polenta. There may be liquid in the pan from the mushrooms and spinach cooking. Use a slotted spoon to drain the liquid before spooning over the polenta.

Sprinkle hazelnuts over the top.

Eat!