Recipe by Manami
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? :)
Top Review by The Pixelated Vegetarian
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).
- 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
Directions See How It's Made
- 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.