BAKED POLENTA WITH MUSHROOMS AND FONTINA
Steps:
- Total time: 1 hour, 10 minutes Servings: 6 as appetizer, 4 as main course. Note: Inspired in part by a recipe in Yotam Ottolenghi's "Plenty"; the polenta technique comes from Golden Pheasant polenta. 1 cup polenta 4 cups water Salt 1. Heat the oven to 350 degrees. Put the polenta in a 2-quart gratin dish, and stir in the water and 1 teaspoon salt. Bake for 45 minutes. Stir in 2 tablespoons butter and return the polenta to the oven for 15 more minutes. 2. Heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Add the mushrooms and sprinkle with one-fourth teaspoon salt, or to taste. Cook, stirring frequently, until the mushrooms give up their moisture, about 5 minutes. Add the garlic and the rosemary and continue cooking until the mushrooms are dry, 3 to 4 more minutes. 3. When the polenta is done, taste and add more salt if necessary. Tear the soft Fontina slices into shreds and distribute them over the top of the polenta. Scatter the cooked mushrooms over the top and return the pan to the oven until the cheese has melted and begins to brown, about 5 minutes.
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Md Mithun hasan jame
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the mushrooms and the polenta.
jessica luina
[email protected]I'm not a big fan of mushrooms, but I still enjoyed this dish. The polenta and fontina cheese were really good.
Aftab Tonoli
[email protected]This recipe is a bit too time-consuming for me. I don't have a lot of time to cook during the week.
Eli Martinez
[email protected]I had a hard time finding fontina cheese at my local grocery store. I ended up using mozzarella cheese instead, and it turned out fine.
Maliyala Gangaram
[email protected]This dish is a bit bland for my taste. I think it could use some more spices or herbs.
Md Rubel Rs2
[email protected]I'm always looking for new ways to cook polenta, and this recipe is a great addition to my repertoire. I'll definitely be making it again.
DJ Aneo
[email protected]This dish is a great option for a weeknight meal. It's quick and easy to make, and it's also very affordable.
Sajib Monshi
[email protected]I wasn't sure how I would like the polenta, but I was pleasantly surprised. It's a really versatile dish that can be served with a variety of toppings.
Tahir Abdullah
[email protected]The fontina cheese gives this dish a really rich and creamy flavor. I would definitely recommend using it if you can find it.
Ayaj Bithi
[email protected]This polenta dish is a great way to use up leftover mushrooms. I always have a few mushrooms left over after I make a stir-fry, and this is a great way to use them up.
Bby Cherish
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Janet Sweeney
[email protected]This polenta dish is a total winner! The combination of mushrooms, fontina, and polenta is divine, and the bake in the oven gives it a perfect crispy crust. I served it with a side salad and it was a complete meal.