home
home








REGISTER for FREE to...
  • Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike
REGISTER






Baked Polenta Layered with Mushrooms

share on pinterest share on facebook email recipe print recipe
Baked Polenta Layered with Mushrooms
94% of users like this recipe
( 18 votes )

What do you think?









Servings: 4
Total Time: 60-75 minutes
Recipe by: Frankie

Ingredients

8 oz cremini mushrooms, thinly sliced
12 oz white mushrooms, thinly sliced
1 1/2 cups coarse ground cornmeal
2 cups whole milk
3 cups water
3/4 cup grated parmesan
4 oz sharp white cheddar, grated
6 TBSP unsalted butter
salt and pepper

Directions

1. In a medium saucepan bring the water, milk, 2 tsp salt and 1 tsp pepper to a boil over medium-high heat.

2. While waiting for the liquid to boil add the sliced mushrooms, 3 TBSP butter, 1/4 tsp salt and 1/4 tsp pepper to a large dutch oven. Cook stirring occasionally over medium-high heat until liquid has evaporated, about 20 minutes. Remove from heat when done and set aside.

3. When the milk and water starts to boil reduce heat to low and stir in the cornmeal. Cook while stirring very often about 20 minutes.

4. Take off the heat and stir in the parmesan and 2 1/2 TBSP of the butter, set aside.

5. Preheat oven to 350°F. Use the remaining 1/2 TBSP butter to coat the bottom and sides of a 8x8 baking dish.

6. Pour half the polenta into the baking dish, top with half the mushrooms and then half the cheddar. Repeat with remaining polenta, mushrooms, and cheese.

7. Bake in the preheated oven uncovered for 15 minutes.




Recipe Feedback


Be the first to share feedback






For Your Kitchen