Baked Mushrooms and Polenta Gratin

Name: Baked Mushrooms and Polenta Gratin
Total time: 55
Yield: 6
Ingredients: 4 ½ cups water; 1 ½ teaspoons salt, divided; 1 ½ cups coarse cornmeal; 3 tablespoons olive oil, divided; ¾ teaspoon dried sage, divided; 7 tablespoons grated Parmesan cheese, divided; 2 tablespoons salted butter; ½ pound fresh mushrooms, thinly sliced; ¼ teaspoon ground black pepper; 1 ½ cups grated Fontina cheese

Recipe by Karen Gallinetti from allrecipes.com

Dinner,Side Dish 55 Mins.

Ingredients

6 servings

•

4 ½ cups water
•

1 ½ teaspoons salt, divided
•

1 ½ cups coarse cornmeal
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3 tablespoons olive oil, divided
•

¾ teaspoon dried sage, divided

•

7 tablespoons grated Parmesan cheese, divided
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2 tablespoons salted butter
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½ pound fresh mushrooms, thinly sliced
•

¼ teaspoon ground black pepper
•

1 ½ cups grated Fontina cheese

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x12-inch baking dish.
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.
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.
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.
Bake in the preheated oven until cheese is bubbling, about 15 minutes.