Crispy Polenta With Mushrooms

Submitted by Marietta Mary Lou

"This do-ahead recipe is an adaptable side-dish to many cuisines.  It can be made without embellishments, but I have made it with mushrooms. It can be cut into slabs and pan-fried or baked. I don't doubt there are many iterations of this recipe out there, but this is what I have created and it was very well received as a side dish to roast leg of lamb.. Use coarse-ground grits."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 6

ingredients

• For Mushrooms

• 8 ounces fresh mushrooms, your choice
• 1⁄2 medium onion, thinly sliced
• 2 tablespoons olive oil
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon pepper
• 1 teaspoon salt

• For Polenta

• 6 cups water
• 1 teaspoon salt
• 2 cups grits
• 3 tablespoons butter
• 1 cup parmesan cheese

directions

1. Heat water and salt in a deep, large pot to boiling.
2. Slowly stir in grits with a long-handled spoon and simmer, stirring frequently to prevent sticking.  Hot grits may bubble up.  Continue cooking till very thick, 20 - 30 minutes.
3. Stir in butter, 1/2 Celsius parmesan, 1/2 of the mushrooms mixture,salt and pepper.
4. Pour into a greased 8' x 8" square baking pan or round pie plate. Press down well and smooth the top.
5. Cool and chill for 24 hours or so to firm up the texture before proceeding.
6. Bake in 350 degree oven for 15 - 20 minutes until heated through.
7. Remove from oven, top with remaining mushroom mixture, sprinkle liberally with additional grated parmesan cheese and broil till brown and crisp.
8. Cut into wedges or slabs and serve immediately.
9. It is also good at room temperature.