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Categories:Viewed: 73 - Published at: 8 years ago
Ingredients
- 4 1/2 cups water
- 1 1/2 teaspoons salt
- 1 1/2 cups coarse or medium cornmeal
- 3 tablespoons olive oil
- 3/4 teaspoon dried sage
- 7 tablespoons grated Parmesan
- 2 tablespoons butter
- 1 1/2 pounds mushrooms, sliced thin
- 1/4 teaspoon fresh-ground black pepper
- 6 ounces fontina, grated (about 1 1/2 cups)
Method
- Heat the oven to 350.
- In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil.
- Add the cornmeal in a slow stream, whisking.
- Whisk in 1 tablespoon of the oil and 1/4 teaspoon of the sage.
- Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes.
- Stir in 3 tablespoons of the Parmesan.
- Meanwhile, butter an 8-by-12-inch baking dish.
- In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat.
- Add half the mushrooms, 1/4 teaspoon each of the salt and sage, and 1/8 teaspoon of the pepper.
- Cook, stirring frequently, until the mushrooms are golden, about 5 minutes.
- Remove.
- Repeat with the remaining mushrooms, 1 tablespoon each butter and oil, 1/4 teaspoon each salt and sage, and 1/8 teaspoon pepper.
- Pour half the polenta into the baking dish and spread in an even layer.
- Top with half the mushrooms, followed by half of the fontina and 2 tablespoons of the Parmesan.
- Repeat with the remaining polenta, mushrooms, fontina, and Parmesan.
- Bake until the cheese is bubbling, about 15 minutes.
