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Baked Polenta with Maitake Mushrooms
Created by AndrewM, Tuesday, 21 September 2010


Straight-forward yumminess in the Italian tradition.

At a glance
  • 4 C. chicken stock
  • 3 T.. unsalted butter
  • 1/2 C. freshly-grated Parmesan
  • 1 C. polenta
  • 1 lb. maitake, chopped
  • 1/4 lb. Fontina
  • 1/4 C. olive oil
  • 3 cloves garlic, minced
  1. In heavy kettle bring chicken stock to a boil.
  2. Add butter. Add cornmeal in a slow stream while whisking until very thick over low heat, about 15 minutes.
  3. Slowly wisk in Parmesan cheese.
  4. Pour mixture into a buttered 8" pie plate and cool. Preheat oven to 375F, cover a baking sheet with parchment paper.
  5. Slice polenta into wedges and sprinkle with Parmesan and top with sliced Fontina.
  6. Place in oven for 20 minutes.
  7. In a heavy skillet heat olive oil add minced garlic, saute about 2 minutes.
  8. Add chopped maitake and cook until mushrooms are lightly browned.
  9. Serve over baked polenta.
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