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)

Baked Polenta with Mushrooms was pinched from <a href="http://www.foodandwine.com/recipes/baked-polenta-with-mushrooms" target="_blank">www.foodandwine.com.</a>

"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...."

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)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes