Polenta with Mushrooms


"Our favorite polenta recipe of all time. Takes some stirring but well worth it. This recipe is a keeper!"
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1 hr 15 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. 1. heat the oven to 350 degrees. In a medium sauce pan bring the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in 1 Tablespoon of oil and ¼ teaspoon of the sage. Reduce the heat and simmer, stirring frequently with a wooden spoon until very thick. (about 20 minutes) Stir in 3 tablespoons of the parmesan.
  2. 2. Meanwhile, butter an 8 by 12 baking dish. In a large frying pan melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add half the mushrooms, ¼ teaspoon of each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently until the mushrooms are golden, about 5 minutes. Remove. Repeat with the remaining mushrooms, 1 tablespoon each butter and oil, ¼ teaspoon salt and sage and 1/8 teaspoon black pepper.
  3. 3. Pour half the polenta into the baking dish and spread in an even layer. Top with half the mushrooms, followed by half of the fontina and 2 tablespoons of the parmesan. Repeat with the remaining polenta, mushrooms, fontina and parmesan. Bake until the cheese is bubbling, about 15 minutes.


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