Baked Mushrooms and Polenta Gratin
Our favorite mushrooms and polenta recipe of all time. Takes some stirring but well worth it. This recipe is a keeper!
- Serves: 6 persons
- 4½ cups water
- 1½ teaspoons salt, divided
- 1½ cups coarse cornmeal
- 3tablespoons olive oil, divided
- ¾teaspoon dried sage, divided
- 7tablespoons grated Parmesan cheese, divided
- 2tablespoons salted butter
- ½pound fresh mushrooms, thinly sliced
- ¼teaspoon ground black pepper
- 1½ cups grated Fontina cheese
Step 1Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x12-inch baking dish.
Step 2Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add cornmeal in a slow stream, whisking. Whisk in 1 tablespoon oil and ¼ teaspoon sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons Parmesan cheese.
Step 3Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in a large frying pan over medium-high heat. Add 1/2 of the mushrooms, ¼ teaspoon of each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until mushrooms are golden, about 5 minutes. Remove. Repeat with remaining mushrooms, 1 tablespoon each butter and oil, ¼ teaspoon salt and sage and 1/8 teaspoon black pepper.
Step 4Pour 1/2 of the polenta into the prepared baking dish and spread in an even layer. Top with 1/2 of the mushrooms, followed by 1/2 of the Fontina cheese and 2 tablespoons Parmesan cheese. Repeat with remaining polenta, mushrooms, Fontina and Parmesan cheeses.
Step 5Bake in the preheated oven until cheese is bubbling, about 15 minutes.