Mushroom Polenta

My amazing momma introduced me to this dish.  After a long day of skiing, she would pull a pre-made dish out of the freezer and throw it in the oven.  By the time we had finished our showers and made a salad - it was hot and ready to eat. Thanks Momma!

I have added my own little flare here.  I hope this dish brings you as much joy and comfort as it does for me and my family.

Yields roughly 9 heaping servings.

Nutrition Information:  223 calories, 23g carbs, 9g fat, 13g protein, 25mg Cholesterol, 532mg Sodium, 5g sugar, 4g fiber

Ingredients:

Sauce

• 1 small bag dried porcini mushrooms (about 1 ounce)
• ¾ cup hot water (optional)
• ½ pound fresh cultivated white mushrooms (about 1 large bag, sliced)
• 2 tablespoons unsalted butter
• Olive oil for pan – I use my Misto
• 1 yellow onion, chopped – about 2 cups
• ½ teaspoon salt
• ¼ teaspoon freshly milled white pepper (optional – black pepper works too)
• ½ cup milk/almond milk works just as well

Other

• Olive oil for baking dish – I use my Misto
• 1 recipe for basic polenta (1 ½ cups cornmeal, 6 cups water, 2 tsp salt)
• Or just use 1 ½ polenta logs
• ½ pound (2 cups) shredded fontina (part skim mozzarella works just as well and is used in this recipe)
• ½ cup parmesan (more = better)

Directions:

1.  To begin, prepare sauce in a small bowl.  Combine the dried porcinis and hot water and let stand for about 45 minutes.  Remove the porcinis and squeeze out excess water.

2.  Lightly oil an 9” x 9” inch baking pan and set aside.  Preheat oven to 400 degrees F.  Make the polenta and spread on baking sheets – about ½ inch thick.  Cool and let harden (about 20 minutes) and cut into approximately 3-inch squares.  Or, slice polenta logs.

Sauce

1. Sauté onion in butter
2. Add oil and white mushrooms – cook down
3. Add porcinis and cook
4. *Sometimes red wine is a nice touch here – cook until most liquid is gone*
5. Add porcini water and milk/crème
6. Simmer for a bit

Layers

1. Lay sliced polenta
2. Pour mushroom sauce
3. Sprinkle cheeses
4. Repeat

Cover and place in oven for about 20 minutes.  Remove foil cover and cook until the cheese is melted and golden, and polenta is bubbling.  Serve hot.

You can also make a few batches.  2 works the best so that you don't have any leftover polenta or mushrooms.  If frozen, preheat oven to 425 degrees and bake for about 45 minutes.  Remove the tin foil for the last 5 minutes of baking so that your cheese gets bubbly, melted, and golden.