Title: Layers of polenta with mushroom sauce
 Categories: 
      Yield: 4 Servings
 
      2 c  Water
      2 c  Milk
    1/3 c  Butter
           Salt and pepper to taste
  1 1/3 c  White polenta
    1/4 c  Dry white wine
      2 c  Cream
      6 c  Fontina cheese
      2 c  Parmigiano Reggiano, grated
      4 c  Mixed mushrooms (porcini,
           Chanterelles, morels,
           Champignon)
      2    Cloves of garlic
      2 tb Extra virgin olive oil
      1 c  Chicken stock
    1/4 c  Flat parsley, chopped fine
 
  Bring to a boil the water, milk, a pinch of salt and butter. When the
  mixture reaches boil, pour in the polenta flour in a stream, mixing
  continuously. Cook for approximately 45 minutes. (The polenta will be
  cooked when it pulls off the sides). When the polenta is cooked, pour
  it into 4 shallow, lightly buttered baking dishes into layers of
  approximately 1/2-inch high. Shake to set, and let cool in
  refrigerator covered with clear plastic wrap.
  
  In a deep pan, heat the cream. Add the 4 cups of Fontina cheese and
  stir until the cheese is melted. In a deep buttered baking dish, set
  one layer of polenta. Then pour 1/3 of the Fontina cheese mixture,
  sprinkle with Parmigiano-Reggiano. Follow with another layer of
  polenta, another layer of Fontina cheese and so on until finished.
  Top off with remaining shavings of Fontina and Parmigiano-Reggiano.
  Bake in a preheated oven at 425 degrees for 20 minutes.
  
  While the polenta is baking, clean, wash and drain the mushrooms well.
  Slice the garlic and cook until golden in 2 tablespoons of olive oil.
  Add the cleaned mushrooms, stir until all water evaporates (approx. 10
  minutes). Add the wine; allow it to evaporate and then add the chicken
  stock. Let cook for 5 minutes, add parsley and cook an additional 2
  to 3 minutes. Salt and pepper to taste. To serve, cut the polenta into
  rectangles with a spatula and pour the mushroom sauce over it.
  Sprinkle with parsley.
  
  Yield: 10 servings