Baked Polenta With Mushrooms

Recipe by Manami
READY IN: 35mins
YIELD: 1 pan




  • 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.
  • Remove.
  • 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.