Ingredients

Instructions

  1. If you use the porcini mushrooms, pleace them in a bowl, cover with the boiling water, and set aside for about 10 minutes.
  2. In a saucepan, bring the 3 cups water and salt to a rapid boil.
  3. Add the cornmeal in a thin, steady stream, whisking to prevent lumps.
  4. Lower the heat to simmer for about 10 minutes, stirring often to prevent sticking until the polenta thickens.
  5. While the polenta cooks, strain the porcini mushrooms and rinse them.
  6. Heat the oil in a skillet and saute the 1 1/2 cups mushrooms, garlic, and porcini on medium heat until the oil is absorbed, stirring occasionally.
  7. Stir in the wine and add salt.
  8. Simmer gently for another minute or two.
  9. Preheat the broiler.
  10. Spread the polenta in and oiled pie plate or casserole dish.
  11. Sprinkle the mozzarella on the polenta.
  12. Spoon the sauteed mushrooms over the mozzarella and finish with a layer of the smoked cheddar and/or provolone.
  13. Add pepper to taste.
  14. Broil for 3-5 minutes until cheese is golden brown, and serve bubbling hot.