Heat the oil in a medium size saucepan over medium-high heat. Add all the mushrooms and 1/8 tsp salt to the pan. Cook, stirring often, until mushrooms are well browned, about 7 minutes.
Take the pan off the heat and stir in the garlic then transfer the cooked mushrooms to a paper towel lined plate and set aside.
Add the milk, water, 1/2 tsp salt, and 1/4 tsp pepper to the now empty saucepan and bring to a boil over medium-high heat.
Reduce heat to low and SLOWLY stir in the cornmeal. Take the pan off the heat and continue to stir, while breaking up any lumps, until thickened, about 5 minutes.
Stir the butter into the cornmeal mixture until melted and well combined.
Spread HALF the cornmeal mixture in the bottom of a 2-quart baking dish. Spread on HALF of the mushrooms. Sprinkle on HALF of the Parmesan cheese. Spread on the remaining cornmeal mixture. Spread on the remaining mushrooms. Sprinkle on the remaining Parmesan.
Bake in the preheated oven, uncovered, for 20 minutes.
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