Baked Polenta with Maitake Mushrooms
Description
Straight-forward yumminess in the Italian tradition.
Ingredients
At a glance
Mushroom
Course
Cuisine
Serves
4
- 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
Methods/steps
- In heavy kettle bring chicken stock to a boil.
- Add butter. Add cornmeal in a slow stream while whisking until very thick over low heat, about 15 minutes.
- Slowly wisk in Parmesan cheese.
- Pour mixture into a buttered 8" pie plate and cool. Preheat oven to 375F, cover a baking sheet with parchment paper.
- Slice polenta into wedges and sprinkle with Parmesan and top with sliced Fontina.
- Place in oven for 20 minutes.
- In a heavy skillet heat olive oil add minced garlic, saute about 2 minutes.
- Add chopped maitake and cook until mushrooms are lightly browned.
- Serve over baked polenta.
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