Baked Polenta with Mushrooms

Baked Polenta with Mushrooms
Photo by © Melanie Acevedo

Ingredients

  • ¼ teaspoon fresh-ground black pepper
  • 3 tablespoons olive oil
  • 1 ½ pounds mushrooms, sliced thin
  • 1 ½ cups coarse or medium cornmeal
  • 4 ½ cups water
  • ¾ teaspoon dried sage
  • 3 tablespoons olive oil
  • + 13 more ingredients
    • ¾ teaspoon dried sage
    • 2 tablespoons butter
    • 1 ½ pounds mushrooms, sliced thin
    • ¼ teaspoon fresh-ground black pepper
    • 1 ½ cups coarse or medium cornmeal
    • 4 ½ cups water
    • 1 ½ teaspoons salt
    • 2 tablespoons butter
    • 7 tablespoons grated Parmesan
    • 7 tablespoons grated Parmesan
    • 6 ounces fontina, grated (about 1 1/2 cups)
    • 6 ounces fontina, grated (about 1 1/2 cups)
    • 1 ½ teaspoons salt

1. Heat the oven to 350°. In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. 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, ...

View full recipe at My Recipes

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