Recipe

Polenta With Mushrooms And Fontina Recipe

Add Step-by-Step Photos	Jencathen / All my dishes 1 year, 6 months ago Be sure the Polenta is very soft (almost pourable) when spreading it in the baking dish. If necessary, thin with a little hot water. It will firm up as it bakes. Serve with a green salad or as a side dish to roasted chicken or meat. This one is ti... More Prep:10m Cook:60m Servings:6	Jencathen
	polenta mushrooms fontina cheese italian lombardi

Does this look good? Yeah! / Nope

Fans

trigger

elgab89

jimrug1

california

Ingredients

1/2 cup (4 oz/125 g) unsalted butter

1 lb (500 g) fresh mushrooms, brushed clean and cut into 1/4" (6mm) thick slices.

salt

freshly grated nutmeg

7 cups (56 fl oz/1.75l) water

2 cups (10 oz/315 g) Italian polenta

1/2 lb (250 g) imported fontina cheese, thinly sliced

Directions

In a large sauté pan or frying pan over medium heat, melt 1/4 cup (2 oz/60 g) of the butter. When bubbly, add the mushrooms, raise the heat to medium high, and sauté, tossing often, until tender, about 5 minutes. Do not let brown. Season with salt and a little nutmeg and remove from the heat. Cover to keep warm.

Position a rack in the center of an oven and preheat to 425 degrees F (220 degrees C). Butter a 2 1/2-qt. baking dish.

In a deep, heavy saucepan over high heat, bring the water to a rapid boil. Add 2 tsp salt and, while stirring continuously with a long-handled spoon, gradually add the polenta in a thin, steady stream until all has been incorporated. Continuing to stir constantly to keep lumps from forming, reduce the heat until the mixture only bubbles occasionally. Continue to cook, stirring, until smooth and creamy, about 20 minutes; be careful to scrape the bottom and sides of the pan to avoid sticking or lumping. Remove from the heat. Cut the remaining 1/4 cup (2 oz/60 g) butter into small cubes and add to the polenta, a few cubes at a time, stirring until melted after each addition. The polenta should be soft and spreadable.

Spread one-third of the polenta over the bottom of the prepared baking dish. Spread half of the mushrooms in a layer on top, and then cover with a layer of half of the cheese slices. Repeat with half of the remaining polenta, than all of the remaining mushrooms and cheese. Top with the remaining polenta.

Place in the oven and bake until lightly browned, about 20 minutes.

Cut into squares and serve immediately.

Recent Gawkers

anetamar

californ

lunasea

magandab

elgab89

trigger

jimrug1

ashleyth

jencathe

Not quite what you're looking for? See more Main Dish / Misc

Or see more just like this

Comments

jencathen 1 year, 6 months ago said:
Just a note because this came up on my quick and easy version of this dish...

The difference between Polenta and Cornmeal is the grind. Cornmeal is fine almost flour like texture. Polenta is coarsley ground. So it can make a difference in texture to a recipe.

I would recommend using Polenta or sometimes you can find what they call Corn grits.

trigger 1 year ago said:
I love the layering of your recipe Jenny that fontina cheese is a great choice for a recipe like this.
Got my five

jimrug1 1 year ago said:
Very nice Jen... I do like your layering also. It makes for a cool texture change. High 5 Sweetie... Jim

elgab89 1 year ago said:
Jen, good job with this one - I have to try this asap!

elgab89 12 months ago said:
************************************************
THIS RECIPE HAS WON THE THIRD PRIZE
FOR BEST SIDE DISH - NOVEMBER 2008
*************************************************

californiagirl 3 weeks, 5 days ago said:
This was the best polenta, i made one adjustment for me i cut the amount of butter back just to make more healthy and it was delish
i see why you won a ribbon absolutely yumo i served it with meatballs and sauce and serving of spinach ty

Add a Comment