Baked Mushrooms and Polenta Gratin

Name: Baked Mushrooms and Polenta Gratin
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 4.5 cups water; 1.5 teaspoons salt, divided; 1.5 cups coarse cornmeal; 3 tablespoons olive oil, divided; 0.75 teaspoon dried sage, divided; 7 tablespoons grated Parmesan cheese, divided; 2 tablespoons salted butter; 0.5 pound fresh mushrooms, thinly sliced; 0.25 teaspoon ground black pepper; 1.5 cups grated Fontina cheese

4.0

(1)

1 Review

1 Photo

Our favorite mushrooms and polenta recipe of all time. Takes some stirring but well worth it. This recipe is a keeper!

Recipe by Karen Gallinetti

Published on February 19, 2011

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

4 ½ cups water
1 ½ teaspoons salt, divided
1 ½ cups coarse cornmeal
3 tablespoons olive oil, divided
¾ teaspoon dried sage, divided
7 tablespoons grated Parmesan cheese, divided
2 tablespoons salted butter
½ pound fresh mushrooms, thinly sliced
¼ teaspoon ground black pepper
1 ½ cups grated Fontina cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x12-inch baking dish.
Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add cornmeal in a slow stream, whisking. Whisk in 1 tablespoon oil and ¼ teaspoon sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons Parmesan cheese.
Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in a large frying pan over medium-high heat. Add 1/2 of the mushrooms, ¼ teaspoon of each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until mushrooms are golden, about 5 minutes. Remove. Repeat with remaining mushrooms, 1 tablespoon each butter and oil, ¼ teaspoon salt and sage and 1/8 teaspoon black pepper.
Pour 1/2 of the polenta into the prepared baking dish and spread in an even layer. Top with 1/2 of the mushrooms, followed by 1/2 of the Fontina cheese and 2 tablespoons Parmesan cheese. Repeat with remaining polenta, mushrooms, Fontina and Parmesan cheeses.
Bake in the preheated oven until cheese is bubbling, about 15 minutes.

Nutrition Facts (per serving)

383	Calories
23g	Fat
29g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 383
% Daily Value *
Total Fat 23g	30%
Saturated Fat 11g	54%
Cholesterol 54mg	18%
Sodium 972mg	42%
Total Carbohydrate 29g	11%
Dietary Fiber 2g	6%
Total Sugars 2g
Protein 14g
Vitamin C 1mg	4%
Calcium 257mg	20%
Iron 2mg	11%
Potassium 206mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.