Our all-time favorite dish for mushrooms and polenta. Stirring is required, but it is definitely worth it. This is a keeper of a recipe!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8×12-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.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 2 g |
| Protein | 14 g |
| Saturated Fat | 11 g |
| Sodium | 972 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
This was a very interesting gratin. The mushrooms were delicious out of the frying pan, but once baked in with the gratin, the finished product did not really marry well. If I do this again, I think I will go more of an Italian route with sausage instead of mushrooms. The recipe in my oven also needed more time to bake at 350 to get it nice and brown. It is a good base recipe for gratin- watch that hot polenta, though! It likes to pop!