Layers of polenta with mushroom sauce

4 servings

Ingredients

Quantity Ingredient
2 cups Water
2 cups Milk
⅓ cup Butter
Salt and pepper to taste
1⅓ cup White polenta
¼ cup Dry white wine
2 cups Cream
6 cups Fontina cheese
2 cups Parmigiano Reggiano, grated
4 cups Mixed mushrooms (porcini,
Chanterelles, morels,
Champignon)
2 Cloves of garlic
2 tablespoons Extra virgin olive oil
1 cup Chicken stock
¼ cup Flat parsley, chopped fine

Directions

Bring to a boil the water, milk, a pinch of salt and butter. When the mixture reaches boil, pour in the polenta flour in a stream, mixing continuously. Cook for approximately 45 minutes. (The polenta will be cooked when it pulls off the sides). When the polenta is cooked, pour it into 4 shallow, lightly buttered baking dishes into layers of approximately ½-inch high. Shake to set, and let cool in refrigerator covered with clear plastic wrap.

In a deep pan, heat the cream. Add the 4 cups of Fontina cheese and stir until the cheese is melted. In a deep buttered baking dish, set one layer of polenta. Then pour ⅓ of the Fontina cheese mixture, sprinkle with Parmigiano-Reggiano. Follow with another layer of polenta, another layer of Fontina cheese and so on until finished.

Top off with remaining shavings of Fontina and Parmigiano-Reggiano.

Bake in a preheated oven at 425 degrees for 20 minutes.

While the polenta is baking, clean, wash and drain the mushrooms well.

Slice the garlic and cook until golden in 2 tablespoons of olive oil.

Add the cleaned mushrooms, stir until all water evaporates (approx. 10 minutes). Add the wine; allow it to evaporate and then add the chicken stock. Let cook for 5 minutes, add parsley and cook an additional 2 to 3 minutes. Salt and pepper to taste. To serve, cut the polenta into rectangles with a spatula and pour the mushroom sauce over it.

Sprinkle with parsley.

Yield: 10 servings

CHEF DU JOUR LIDIA BASTIANICH SHOW #DJ9255

Related recipes