BAKED MUSHROOMS AND POLENTA GRATIN

Baked Mushrooms and Polenta Gratin image

Our favorite mushrooms and polenta recipe of all time. Takes some stirring but well worth it. This recipe is a keeper!

Provided by Karen Gallinetti

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 55m

Yield 6

Number Of Ingredients 10

Previous Next

Ingredients

4 ½ cups water
1 ½ teaspoons salt, divided
1 ½ cups coarse cornmeal
3 tablespoons olive oil, divided
¾ teaspoon dried sage, divided
7 tablespoons grated Parmesan cheese, divided
2 tablespoons salted butter
½ pound fresh mushrooms, thinly sliced
¼ teaspoon ground black pepper
1 ½ cups grated Fontina cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x12-inch baking dish.
Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add cornmeal in a slow stream, whisking. Whisk in 1 tablespoon oil and ¼ teaspoon sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons Parmesan cheese.
Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in a large frying pan over medium-high heat. Add 1/2 of the mushrooms, ¼ teaspoon of each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until mushrooms are golden, about 5 minutes. Remove. Repeat with remaining mushrooms, 1 tablespoon each butter and oil, ¼ teaspoon salt and sage and 1/8 teaspoon black pepper.
Pour 1/2 of the polenta into the prepared baking dish and spread in an even layer. Top with 1/2 of the mushrooms, followed by 1/2 of the Fontina cheese and 2 tablespoons Parmesan cheese. Repeat with remaining polenta, mushrooms, Fontina and Parmesan cheeses.
Bake in the preheated oven until cheese is bubbling, about 15 minutes.

Nutrition Facts : Calories 383.2 calories, Carbohydrate 29.4 g, Cholesterol 53.6 mg, Fat 23.3 g, Fiber 1.8 g, Protein 14.4 g, SaturatedFat 10.8 g, Sodium 971.6 mg, Sugar 1.8 g