RECIPE

Baked Polenta with Mushrooms

  • Contributed by Quick from Scratch Vegetable Main Dishes
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

In the time it takes to heat up frozen lasagna, you can make a from-scratch layered polenta dish that's every bit as satisfying. It needs nothing more than a simple green salad as an accompaniment.

Plus: More Vegetable Recipes and Tips

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 4 1/2 cups water
    2. 1 1/2 teaspoons salt
    3. 1 1/2 cups coarse or medium cornmeal
    4. 3 tablespoons olive oil
    5. 3/4 teaspoon dried sage
    6. 7 tablespoons grated Parmesan
    7. 2 tablespoons butter
    8. 1 1/2 pounds mushrooms, sliced thin
    9. 1/4 teaspoon fresh-ground black pepper
    10. 6 ounces fontina, grated (about 1 1/2 cups)

Directions

  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.
  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.
  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.