Polenta gratin with mushrooms and Fontina
Polenta gratin with mushrooms and Fontina
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, 10 minutes | Serves 6 as appetizer, 4 as main course
Ingredients
1 cup polenta 4 cups water Salt Butter 6 ounces crimini mushrooms, sliced 4 ounces shimeji mushrooms, bottoms removed 2 fresh shiitake mushrooms, stems removed and sliced 1 clove garlic, minced 1 sprig fresh rosemary 1/4 pound Fontina cheese, sliced
Preparation

Step 1 Heat the oven to 350 degrees. Put the polenta in a 2-quart gratin dish, and stir in the water and 1 teaspoon salt. Bake for 45 minutes. Stir in 2 tablespoons butter and return the polenta to the oven for 15 more minutes.

Step 2 Heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Add the mushrooms and sprinkle with one-fourth teaspoon salt, or to taste. Cook, stirring frequently, until the mushrooms give up their moisture, about 5 minutes. Add the garlic and the rosemary and continue cooking until the mushrooms are dry, 3 to 4 more minutes.

Step 3When the polenta is done, taste and add more salt if necessary. Tear the soft Fontina slices into shreds and distribute them over the top of the polenta. Scatter the cooked mushrooms over the top and return the pan to the oven until the cheese has melted and begins to brown, about 5 minutes.

Description
In Recipes-list.com we have selected the most viewed recipes from category - Appetizers Healthy eating Main courses Vegetarian . Enjoy the best recipes specially selected for you! Polenta gratin with mushrooms and Fontina is the right choice that will satisfy all your claims.
Print
Rate for this recipe
Categories