Prep 20 mins
Cook 15 mins
This needs nothing more than a green salad and a berry-flavored wine such as; Bourgogne Rouge or Burgundy would be perfect. This can be used for a diabetic diet in moderation, as a side dish. Of course hot bread goes without saying. Forgot to include Food & Wine Magazine.Update: 11/01/08 Thanks to Lori Mama; she suggests making it with chicken broth instead of water - now why didn't I think of that? :)
- 4 1⁄2 cups water or 4 1⁄2 cups low sodium chicken broth
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups coarse cornmeal or 1 1⁄2 cups cornmeal
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 3⁄4 teaspoon dried sage
- 7 tablespoons freshly grated parmesan cheese
- 3 tablespoons butter
- 1 1⁄2 lbs mushrooms, sliced thin (I like button mushrooms but use any of your choice or a combination)
- 1⁄2 teaspoon freshly ground coarse black pepper
- 6 ounces grated Fontina cheese
- garnish with chopped fresh parsley leaves
- Heat oven to 350°F.
- In medium saucepan, bring the water and 1 teaspoon salt to a boil.
- Add the cornmeal in a slow stream, whisking.
- Whisk in tablespoon of the butter 1/4 teaspoon of the sage.
- Reduce the heat and simmer, stirring frequently with a wooden spoon, until vey thick, about 20 minutes.
- Stir in 3 tablespoons of the Parmesan.
- Meanwhile, butter an 8"x12" baking dish.
- In a large frying pan, melt 1 tablespoon of the butter and 1 tablespoon of the oil over moderately high heat.
- Add half the mushrooms, 1/2 of garlic 1/4 tsp each of the salt and sage and 1/4 tsp of the pepper.
- Cook, stirring frequently until the mushrooms are golden, about 5 minutes.
- Repeat with remaining mushrooms, salt, garlic, salt, sage and 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 remaining polenta, mushrooms, Fontina and Parmesan.
- Bake until cheese is bubbling, about 15 minutes.
- Sprinkle with fresh chopped parsley.
Very good, but I think the polenta itself is slightly bland and needs more spices (more sage, some pepper, and maybe some garlic). I doubled the garlic, and to the mushrooms, I added 1/2 t dried rosemary. I left out the butter and salt entirely, adding 1 T oil olive to the polenta and sautÃ©ing everything in 2 T olive oil (BTW, I managed to get all the mushrooms into one big skillet, so I sautÃ©ed everything at once). This was my first experience with Fotina cheese. I liked it, but it was expensive ($10/lb here), so next time, I'd substitute something cheaper (probably mozzarella).
I also cut this in half and did one layer (used a 9.9) Upped the herbs a little, doubled the garlic (i always do) added some rosemary and thyme. Fantastic! This was my first time making polenta, and eating it. Fiance's first too and we both loved this! Served with Haricot Vert - French Green Beans With Garlic and Sliced Almonds Very filling meal. Thanks!
We loved this recipe. Very nice change of pace as a side for our meal. I did change a few things though. I used chicken both instead of the water, I halved the amounts (only 2 of us) and I only did one layer instead of the two. Delicious! :)