Stacked Polenta and Mushroom Casserole

Name: Stacked Polenta and Mushroom Casserole
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 6 Tbsps butter, plus more for dotting casserole; 1 liters chicken stock, plus more if needed; 6 servings Salt and coarse black pepper; 680 grams cremini or white mushrooms, sliced; 118 milliliters dried porcini mushrooms (a couple of handfuls); 118 milliliters dry white wine or 1/4 cup Marsala or sherry; 79 milliliters About EVOO; 59 milliliters flour; 2 Tbsps finely chopped fresh thyme; 2 cloves garlic, grated; 591 milliliters milk; 6 servings Freshly grated nutmeg, as needed; 355 milliliters grated Parmigiano-Reggiano; 591 milliliters coarse polenta; 2 shallots, finely chopped

Stacked Polentan and Mushroom Casserole might be a good recipe to expand your main course recipe box. One portion of this dish contains about 28g of protein, 38g of fat, and a total of 786 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up coarse polenta, porcini mushrooms, salt and coarse pepper, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 3 hours and 10 minutes. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Heat 5 cups of the chicken stock in a saucepot to a low boil; add the polenta and season with salt and pepper. Reduce the heat to simmer and cook, stirring and adding more stock as needed to keep the mixture loose, until thickened and soft, 40 to 45 minutes. Stir in 2 tablespoons of the butter, pour the polenta onto nonstick baking sheets (1 large or 2 small), spread into a 1/4- to 1/2-inch thick even layer and cool totally.

Ingredients you will need

Salt And Pepper

Stock

Polenta

Butter

Spread

Equipment you will use

Baking Sheet

Pot

Cut into rectangular shapes to easily remove for layering.

Cover the dried porcinis with the remaining 1 cup chicken stock and 1/2 cup water in a small pot; bring to a simmer and cook to reconstitute.

Ingredients you will need

Chicken Stock

Water

Equipment you will use

Pot

Remove the tender mushrooms and chop. Reserve the mushrooms and their liquid.

Ingredients you will need

Mushrooms

Heat the EVOO in a large, deep skillet.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the fresh mushrooms and cook until dark and tender, about 15 minutes.

Ingredients you will need

Fresh Mushrooms

Add the thyme and shallots, season with salt and pepper and cook, stirring, for 2 to 3 minutes. Deglaze the skillet with the wine.

Ingredients you will need

Salt And Pepper

Shallot

Thyme

Wine

Equipment you will use

Frying Pan

Add the stock and porcinis with some of their liquid (be careful to avoid any grit) and reduce the heat to low.

Ingredients you will need

Stock

To make the bechamel, melt the remaining 4 tablespoons butter in a saucepot, add the garlic and swirl a minute or two.

Ingredients you will need

Butter

Garlic

Equipment you will use

Pot

Whisk in the flour and cook for 1 minute.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Whisk in the milk, season with salt, pepper and nutmeg and cook until thickened.

Ingredients you will need

Nutmeg

Pepper

Milk

Salt

Equipment you will use

Whisk

Add half of the cheese.

Ingredients you will need

Cheese

Place a layer of the polenta in a medium casserole dish and top with half of the mushrooms and bechamel. Repeat the layers, and then end with a layer of polenta. Dot with butter and top with the remaining cheese.

Ingredients you will need

Mushrooms

Polenta

Butter

Cheese

Equipment you will use

Casserole Dish