This rich but light polenta casserole marries savory mushrooms with creamy white Cheddar.
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 servings as a main dish or 8 as a side |
Ingredients
- 4 tablespoons unsalted butter, plus more, for the baking dish
- 1 pound mixed mushrooms, such as cremini, porcini or stemmed sliced shiitakes
- Kosher salt and freshly ground black pepper
- 2 cups milk
- 1/2 cup heavy cream
- 1 cup polenta
- 2 teaspoons sugar
- 1/2 teaspoon baking powder
- 3 large eggs, separated
- 1 cup shredded white Cheddar (about 4 ounces)
Instructions
- Preheat the oven to 375 degrees F. Butter a 2-quart baking dish.
- Melt the butter in a large pot over medium heat. Add the mushrooms, 1 teaspoon salt and a couple turns of pepper and cook until the mushrooms are tender, about 4 minutes. Add the milk and heavy cream and heat until very warm.
- Whisk together the polenta, sugar, baking powder, 1 teaspoon salt and a couple turns of pepper in a large bowl. Whisk the mushroom sauce into the polenta mixture until well combined and thick. Whisk the egg yolks in a small bowl. Whisk 1/2 cup of the hot polenta into the yolks, repeat twice, then pour the yolk mixture into the remaining polenta. Stir in the Cheddar.
- Whisk the egg whites with a pinch of salt in a medium bowl until soft, glossy peaks form. Fold the egg whites into the polenta mixture in three additions.
- Spoon the polenta mixture into the prepared baking dish. Bake until golden and puffed, 25 to 30 minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 627 |
| Total Fat | 40 g |
| Saturated Fat | 23 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 22 g |
| Cholesterol | 244 mg |
| Sodium | 903 mg |