Baked Polenta Casserole With Creamy Mushroom Sauce& Fonti
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Baked Polenta Casserole With Creamy Mushroom Sauce& Fonti
  Polenta    Casserole    Mushrooms    Sauces  
Last updated 6/12/2012 1:06:18 AM. Recipe ID 31728. Report a problem with this recipe.
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      Title: Baked polenta casserole with creamy mushroom sauce& fonti
 Categories: None
      Yield: 6 Servings
MMMMM-----------------------FOR THE SAUCE----------------------------
      1 oz Dried porcini mushrooms
    3/4 c  Hot water
    1/2 lb Fresh cultivated white
      2 tb Unsalted butter
      1 tb Extra-virgin olive oil
      1 sm Onion; chopped
    1/2 ts Salt
    1/4 ts Freshly milled white pepper
    1/2 c  Heavy cream
           Olive oil or vegetable oil
           -for oiling boards and
           -baking dish
      1    Recipe Basic Polenta
  1 1/2 c  Cornmeal; 6 cups water, and
           -2 teaspoons salt
    1/2 lb Fontina cheese; shredded, 2
    1/3 c  Parmesan cheese; freshly
  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. Ahead-of-time note: This pasticcio
  can be assembled up to 3 days in advance, covered, and refrigerated,
  and then baked just before serving. Leftover pasticcio reheats well:
  Cover with aluminum foil and place in a preheated 375 degree F oven
  for 20 to 30 minutes, depending on whether it is chilled or at room
  temperature. Yield: 6 servings
  MCBusted by Karen Sonnessa 

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Recipe ID 31728 (Apr 03, 2005)

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