Baked Mushrooms and Polenta Gratin
Description
Creamy, herbaceous, and decadent, this cheesy layered mushrooms and polenta dish is great whether served as a main or side.
Ingredients
•
4 1/2 cups water
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1 1/2 teaspoons salt, divided
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1 1/2 cups coarse cornmeal
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3 tablespoons olive oil, divided
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3/4 teaspoon dried sage, divided
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7 tablespoons grated Parmesan cheese, divided
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2 tablespoons salted butter
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1/2 pound fresh mushrooms, thinly sliced
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1/4 teaspoon ground black pepper
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1 1/2 cups grated Fontina cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x12-inch baking dish.
2
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.
3
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.
4
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.
5
Bake in the preheated oven until cheese is bubbling, about 15 minutes.