POLENTA PASTICCIATA CON SALSA DI FUNGHI (BAKED POLENTA CASSEROLE WITH CREAMY MUSHROOM SAUCE AND FONTINA)
Steps:
- To begin to prepare the sauce, in a small bowl combine the dried porcini and hot water and let stand for 45 minutes to 1 hour. Remove the porcini and squeeze out excess water. Using scissors, cut them into pieces about the size of your thumbnail. Set aside. Strain the mushroom liquor through a paper towel or a fine sieve; reserve. Lightly oil an 8-by-11-inch baking pan and set it aside. Lightly oil two large pastry boards or baking sheets, or a very large scratchproof counter surface. Make the polenta and when it is cooked, turn it directly out onto the boards, counter, or baking sheets. Use a large knife or rubber spatula, first dipped in cold water, to spread out the polenta to a thickness of about 1/2 inch. Allow it to cool and harden, about 20 minutes. Cut it into approximate 3-inch squares.
- Meanwhile, preheat an oven to 400 degrees F. Continue to make the sauce. Using a soft brush or clean kitchen towel, remove any dirt from the fresh mushrooms. Don't wash them because water will alter their texture. Separate the stems from the caps, discarding the stems if they are tough. Slice the mushroom caps and tender stems thinly. In a skillet over medium-low heat, melt the butter with the oil. Add the onion and saute until softened, about 5 minutes. Add the porcini and saute for another 5 or 6 minutes to marry the flavors. Add the cultivated mushrooms and continue to saute until tender, about 5 minutes. Add the mushroom soaking liquid, salt, and pepper. Allow to simmer gently for 5 minutes, stirring occasionally. Then stir in the cream, and allow the mixture barely to reach a simmer. Immediately remove the skillet from the heat.
- Place half of the polenta squares in a layer on the bottom of the prepared dish. Spread half of the sauce in a layer over them, then sprinkle with half of the cheeses. Place another layer of polenta squares over the cheeses. Spoon the remaining sauce on top and sprinkle with the remaining cheeses. Place on the middle rack of the oven and bake until the cheese is melted and golden and the pasticcio is bubbling, about 20 minutes. Remove from the oven and let settle for 10 minutes before cutting into squares. Serve hot.
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Mr_Md302
[email protected]Not bad!
Hleziphi Zuma
[email protected]This recipe was a bit too salty for my taste, but otherwise it was very good. I liked the combination of polenta and mushrooms, and the fontina cheese added a nice touch of creaminess. I would recommend using less salt next time.
Adesanya Adedamola
[email protected]This was a great recipe! It was easy to follow and the results were delicious. I especially liked the creamy mushroom sauce, which really made the dish. I would definitely recommend this recipe to others.
Nazir Johnson
[email protected]I love this recipe! The polenta is perfectly cooked and the mushroom sauce is creamy and delicious. The fontina cheese adds a nice touch of richness. I've made this several times and it's always a hit with my guests.
JadenDaAmaZing Delaney
[email protected]This polenta pasticciata recipe was a hit with my family! The creamy mushroom sauce and fontina cheese made it incredibly rich and flavorful, while the polenta provided a hearty and satisfying base. I especially appreciated the use of fresh herbs, wh