Baked polenta tart

Ingredients

• 1 cup coarse polenta
• 1 garlic clove, minced
• 500 ml vegetable or chicken stock
• ⅓ cup grated parmesan cheese
• 2 tsp fresh thyme leaves
• 1 ½ tsp rosemary leaves
• 1 tbsp unsalted butter for cooking
• Sea salt to taste
• 150 g Swiss Brown mushrooms, thinly sliced
• 100 g button mushrooms, thinly sliced
• 1 tsp fresh thyme leaves
• 150 g (1 bunch) English spinach, rinsed, ripped into smaller pieces
• 1 red onion thinly sliced into half moons
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 100 g marinated goats cheese
• Unsalted butter for cooking
• Parsley, roughly chopped