Ingredients
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4 1/2 cups water or 4 1/2 cups low sodium chicken broth
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1 1/2 teaspoons salt
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1 1/2 cups coarse cornmeal or 1 1/2 cups cornmeal
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2 tablespoons olive oil
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2 garlic cloves, minced
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3/4 teaspoon dried sage
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7 tablespoons freshly grated parmesan cheese
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3 tablespoons butter
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1 1/2 lbs mushrooms, sliced thin (I like button mushrooms but use any of your choice or a combination)
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1/2 teaspoon freshly ground coarse black pepper
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6 ounces grated Fontina cheese
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garnish with chopped fresh parsley leaves
Instructions
- Heat oven to 350°F.
- In medium saucepan, bring the water and 1 teaspoon salt to a boil.
- Add the cornmeal in a slow stream, whisking.
- Whisk in tablespoon of the butter 1/4 teaspoon of the sage.
- Reduce the heat and simmer, stirring frequently with a wooden spoon, until vey thick, about 20 minutes.
- Stir in 3 tablespoons of the Parmesan.
- Meanwhile, butter an 8"x12" baking dish.
- In a large frying pan, melt 1 tablespoon of the butter and 1 tablespoon of the oil over moderately high heat.
- Add half the mushrooms, 1/2 of garlic 1/4 tsp each of the salt and sage and 1/4 tsp of the pepper.
- Cook, stirring frequently until the mushrooms are golden, about 5 minutes.
- Remove.
- Repeat with remaining mushrooms, salt, garlic, salt, sage and pepper.
- 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 remaining polenta, mushrooms, Fontina and Parmesan.
- Bake until cheese is bubbling, about 15 minutes.
- Sprinkle with fresh chopped parsley.