Polenta pasticciata con salsa di funghi - (layers of polent

10 servings

Ingredients

Quantity Ingredient
2 cups Water
2 cups Milk
⅓ cup Butter
Salt; to taste
Freshly-ground black pepper; to taste
1⅓ cup White polenta
¼ cup Dry white wine
2 cups Cream
6 cups Fontina cheese
2 cups Grated Parmigiano Reggiano
4 cups Mixed mushrooms (porcini; chanterelles,
Morels; champignon)
2 Garlic cloves
2 tablespoons Extra-virgin olive oil
1 cup Chicken stock
¼ cup Finely-chopped flat-leaf parsley

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 (approximately 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. this recipe yields 10 servings.

Source: "CHEF DU JOUR - (Show # DJ-9255) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Lidia Bastianich

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