Baked Polenta with Mushrooms

Name: Baked Polenta with Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 355 milliliters coarse or medium cornmeal; 1 teaspoons dried sage; 355 milliliters ounces fontina, grated (about; 0 teaspoons fresh-ground black pepper; 680 grams mushrooms, sliced thin; 3 Tbsps olive oil; 7 Tbsps grated Parmesan; 2 teaspoons salt; 1 liters water

Baked Polenta with Mushrooms requires roughly 45 minutes from start to finish. This main course has 408 calories, 21g of protein, and 34g of fat per serving. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have fontina, water, sage, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat the oven to 35

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Oven

In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil.

Ingredients you will need

Water

Salt

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Sauce Pan

Add the cornmeal in a slow stream, whisking.

Ingredients you will need

Cornmeal

Equipment you will use

Whisk

Whisk in 1 tablespoon of the oil and 1/4 teaspoon of the sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons of the Parmesan.

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Parmesan

Sage

Cooking Oil

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Wooden Spoon

Whisk

Meanwhile, butter an 8-by-12-inch baking dish. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat.

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Butter

Cooking Oil

Equipment you will use

Baking Pan

Add half the mushrooms, 1/4 teaspoon each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the mushrooms are golden, about 5 minutes.

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Mushrooms

Pepper

Sage

Salt

Remove. Repeat with the remaining mushrooms, 1 tablespoon each butter and oil, 1/4 teaspoon each salt and sage, and 1/8 teaspoon pepper.

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Mushrooms

Butter

Pepper

Sage

Salt

Cooking Oil

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 the remaining polenta, mushrooms, fontina, and Parmesan.

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Mushrooms

Parmesan

Fontina Cheese

Polenta

Spread

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Baking Pan

Bake until the cheese is bubbling, about 15 minutes.

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Cheese

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Oven

Wine Recommendation: To contrast with the cheese here, look for a wine with both good acidity and well-delineated fruit flavors. The earthy red-berry flavors and refreshing tartness of a Bourgogne Rouge, the basic red wine of Burgundy, will be perfect.

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Wine