November Recipe: Baked Polenta and Mushrooms

November Recipe: Baked Polenta and Mushrooms

Baked Polenta and Mushrooms

In the time it takes to heat up frozen lasagna, you can make a from scratch layered polenta dish that's eery bit as satisfying. It needs nothing more than a simple green salad as an accompaniment. (Pick up the Black Truffle and Sweet Cream Butter Olive Oil at the Wine Gallery)


4 1/2 cups water
1 1/2 tsp salt
1 1/2 cups coarse or medium cornmeal
1 Tbsp Black Truffle Olive Oil
3/4 tsp dried sage
7 Tbsp grated Parmesan
4 Tbsp Sweet Cream Butter Olive Oil
1 1/2 pounds mushrooms, sliced thin
1/4 tsp fresh-ground black pepper
6 oz fontina, grated (about 1 1/2 cups)


Heat oven to 350 degrees. In a medium saucepan, bring the water and 1 tsp of salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in 1 Tbsp of truffle oil and 1/4 tsp of hte sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 Tbsp of the Parmesan. 

Meanwhile, butter an 8-by-12in baking dish. In a large frying pan, heat 2 Tbsp of the Sweet Cream Butter Olive Oil over moderately high heat. Add half the mushrooms, 1/4 tsp each of hte salt and sage, and 1/8 tsp of the pepper. Cook, stirring frequently, until the mushrooms are golden, about 5 minutes. Remove. Repeat with the remaining mushrooms, 2 Tbsp Sweet Cream Butter Olive Oil, 1/4 tsp each salt and sage, and 1/8 tsp pepper. 

Pour half of the polenta into the baking dish and spread an even layer. Top with half the mushrooms, followed by half of the fontina and 2 Tbsp 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 the cheese here, look for a wine with both good acidity and well-delineated fruit flavors like the Aguribay Malbec or hte Desert Wine Ranch. 

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