adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked Mushrooms and Polenta Gratin
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulgent, creamy cheese and herb layered mushroom polenta - a versatile and delicious dish for any meal.
Ingredients:
  • 4.5 cups water
  • 1.5 teaspoons salt, divided
  • 1.5 cups coarse cornmeal
  • 3 tablespoons olive oil, divided
  • 0.75 teaspoon dried sage, divided
  • 7 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons salted butter
  • 0.5 pound fresh mushrooms, thinly sliced
  • 0.25 teaspoon ground black pepper
  • 1.5 cups grated Fontina cheese
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously butter an 8x12-inch baking dish.
  • In a saucepan, bring water and 1 teaspoon of salt to a boil. Gradually whisk in cornmeal. Stir in 1 tablespoon of oil and ¼ teaspoon of sage. Simmer on low heat, stirring with a wooden spoon, until thickened (approximately 20 minutes). Finish by folding in 3 tablespoons of Parmesan cheese.
  • In a large frying pan over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of oil. Add half of the mushrooms, ¼ teaspoon each of salt and sage, and 1/8 teaspoon of pepper. Cook until the mushrooms are golden, stirring frequently, for about 5 minutes. Remove and repeat the process with the remaining mushrooms, 1 tablespoon each of butter and oil, ¼ teaspoon each of salt and sage, and 1/8 teaspoon of black pepper.
  • Spread half of the polenta in the baking dish, layer with half of the mushrooms, Fontina cheese, and 2 tablespoons of Parmesan cheese. Repeat with remaining polenta, mushrooms, Fontina, and Parmesan cheese.
  • Bake until the cheese is bubbly, approximately 15 minutes in the preheated oven.

Similar Recipes