Baked Polenta with Mushrooms

Name: Baked Polenta with Mushrooms
Yield: 4
Ingredients: 4 1/2 cups water; 1 1/2 teaspoons salt; 1 1/2 cups coarse or medium cornmeal; 3 tablespoons olive oil; 3/4 teaspoon dried sage; 7 tablespoons grated Parmesan; 2 tablespoons butter; 1 1/2 pounds mushrooms, sliced thin; 1/4 teaspoon fresh-ground black pepper; 6 ounces fontina, grated (about 1 1/2 cups)

3,186 Ratings
4 Reviews

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

By Food & Wine

October 2007

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Credit: © Dana Gallagher

Recipe Summary test

Yield:

Directions

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.

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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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TABLAISE

11/25/2018

Made as our meatless main with a side of asparagus roasted w/ cloves of garlic, evoo, s&p.. It was soooo good! All you need for a hearty, satisfying vegetarian meal. Used baby portabella, this recipe screams out their name! Needed to bake about 35 mins though... maybe a helpful hint when trying to prepare multiple dishes at once and want to get the timing tightened up, ya know!?!?!? Thinking that if I don't have a garlic infused side veggie next time that I'll add some to the mushroom sautee step.

shoplf@gmail.com

10/26/2017

FANTASTIC!!! Made this with portabellos and a few chanterelles. Used less parmesan and a bit of lite havarti (didn't have fontina) on top. Served it with grilled chicken and zucchini. Fantastic meal. Can't wait for lunch to have leftovers. PS Made 1/2 recipe for me and hubby as a side and will have plenty for lunch for both.

21PixieSticks

08/18/2016

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.

Yvonne Huizinga

08/18/2016

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.

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Baked Polenta with Mushrooms

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Ingredients

Directions

Suggested Pairing

Reviews (4)

All Reviews for Baked Polenta with Mushrooms

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Baked Polenta with Mushrooms

Gallery

Recipe Summary test

Ingredients

Directions

Suggested Pairing

Reviews (4)

All Reviews for Baked Polenta with Mushrooms