CREAMY BAKED POLENTA AND MUSHROOMS

Creamy Baked Polenta and Mushrooms image

Baked polenta and mushrooms for a hearty, satisfying meatless meal.

Provided by kate65

Time 3h25m

Yield 4

Number Of Ingredients 15

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Ingredients

4 ½ cups water
1 ¾ cups cornmeal
½ cup grated Parmesan cheese, divided
1 large egg yolk
4 tablespoons melted butter, divided
½ teaspoon salt
1 pinch ground nutmeg
3 tablespoons olive oil
1 tablespoon butter
1 medium onion, sliced
1 pound fresh mushrooms, sliced
⅓ cup brandy
3 cloves garlic, minced
2 tablespoons dry bread crumbs
1 tablespoon dried parsley

Steps:

Butter a 8x12-inch rimmed baking sheet. Bring water to a boil in a saucepan. Add cornmeal and whisk. Cook until mixture pulls away from the sides of the saucepan, stirring constantly, 5 to 7 minutes.
Stir in 1/4 cup Parmesan cheese, egg yolk, 2 tablespoons melted butter, salt, and nutmeg. Pour onto the prepared baking sheet and spread into a rectangle about 1/2 inch thick. Cool for at least 2 hours. Trim edges and cut into 1-inch cubes.
Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add onions and saute for 5 minutes. Add mushrooms and cook for 5 minutes. Stir in brandy and garlic; heat through, about 5 minutes more. The mixture should be saucy.
Preheat the oven to 400 degrees F (200 degrees C). Butter a large baking dish.
Place polenta cubes in the prepared baking dish, top with mushroom mixture, including juices. Mix remaining 1/4 cup Parmesan cheese, remaining 2 tablespoons melted butter, bread crumbs, and dried parsley together in a bowl. Sprinkle bread crumb mixture on top of mushrooms.
Bake in the preheated oven until browned and bubbly, about 30 minutes.

Nutrition Facts : Calories 608.6 calories, Carbohydrate 58.1 g, Cholesterol 98.2 mg, Fat 30.3 g, Fiber 4.4 g, Protein 13.5 g, SaturatedFat 12.9 g, Sodium 593.6 mg, Sugar 4.5 g