Ingredients
4½cupswater
1½tspsalt
1½cupscoarse cornmeal,or medium
3tbspolive oil
¾tspdried sage
7tbspparmesan,grated
2tbspbutter
1½lbsmushrooms
¼tspfresh ground black pepper
6ozfontina
Preparation
Heat the oven to 350 degrees F.
In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in 1 tablespoon of the oil and ¼ teaspoon of the sage.
Reduce the heat and simmer, stirring frequently with a wooden spoon, for about 20 minutes until very thick. Stir in 3 tablespoons of the Parmesan.
Meanwhile, butter an 8×12-inch baking dish.
In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat.
Add half the mushrooms, ¼ teaspoon each of the salt and sage, and ⅛ teaspoon of the pepper. Cook, stirring frequently, for about 5 minutes until the mushrooms are golden. Remove.
Repeat with the remaining mushrooms, butter, oil, salt and sage, and pepper.
Pour ½ the polenta into the baking dish and spread it in an even layer.
Top with ½ the mushrooms, followed by ½ of the fontina and 2 tablespoons of the Parmesan.
Repeat with the remaining polenta, mushrooms, fontina, and Parmesan.
Bake for about 15 minutes until the cheese is bubbling.
Serve and enjoy!
