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Serves : 4
© Dana Gallagher

How to Make It

Step 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, about 20 minutes. Stir in 3 tablespoons of the Parmesan.

Step 2    

Meanwhile, butter an 8-by-12-inch baking dish. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add half the mushrooms, 1/4 teaspoon each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the mushrooms are golden, about 5 minutes. Remove. Repeat with the remaining mushrooms, 1 tablespoon each butter and oil, 1/4 teaspoon each salt and sage, and 1/8 teaspoon pepper.

Step 3    

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 the remaining polenta, mushrooms, fontina, and Parmesan. Bake until the cheese is bubbling, about 15 minutes.

Suggested Pairing

To contrast with the cheese here, look for a wine with both good acidity and well-delineated fruit flavors. The earthy red-berry flavors and refreshing tartness of a Bourgogne Rouge, the basic red wine of Burgundy, will be perfect.

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Aggregate Rating value: 4

Review Count: 3185

Worst Rating: 0

Best Rating: 5

Author Name: 21PixieSticks

Review Body: This is so much better than any other recipe I found on the web. Other recipes like this were claiming that their method was the "real" one, yet, I found your recipe more authentic. Thank you for sharing.

Review Rating: 4

Date Published: 2016-08-18

Author Name: Yvonne Huizinga

Review Body: Made this to go with a beef tenderloin. I cooked polenta in chicken broth and forgot to add the parmesan cheese. I used about 2/3 white button mushrooms and 1/3 shitake - the only two fresh mushrooms that the grocery store had today. I used fresh thyme and chopped sage to season both the mushrooms and the polenta. As a side, the recipe will serve 8. This was absolutely delicious and I will definitely make it again.

Review Rating: 5

Date Published: 2016-08-18