Cheesy Polenta with Mushrooms

Here is a side dish that is hearty enough for a meal.  The original recipe is here.  However, we tweaked it a bit to fit our family tastes by adding more seasonings. Please note, it makes a lot.  And by a lot - I mean that we served it as a side dish along with lamb and another veggie dish for 3 people . . .and we ate it for three days as leftovers.  So, please note - it make a lot.  Feel free to cut the recipe in half.   

Cheesy Polenta with Mushrooms

Serves 8

Ingredients:

4 and 1/2 Cups Water 

1 and 1/2 Teaspoons Salt 

1 and 1/2 Cups Coarse or Medium Cornmeal 

3 Tablespoons Olive Oil 

1 Teaspoon Dried Sage 

1/2 Cup Grated Parmesan 

2 Tablespoons Butter 

1 and 1/2 Pounds Mushrooms, sliced thin 

1/2 Teaspoon Black Pepper

2 Teaspoons Garlic Powder

1 Teaspoon Onion Powder 

6 Oz Fontina Cheese, grated (about 1 1/2 cups)

    

Step 1:  Heat the oven to 350°. In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in 1 tablespoon of the oil and 1/2 teaspoon of the sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 1/4 cup of the Parmesan.

    

Step 2:  Meanwhile, butter an 8-by-12-inch baking dish or a 3-quart baking dish. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add the mushrooms, the remaining sage, black pepper, garlic powder and onion powder.  Cook, stirring frequently, until the mushrooms are golden and soft, about 5- 10 minutes. Remove from heat and set aside.

Step 3:  Pour half the polenta into the baking dish and spread in an even layer. Top with half the mushrooms, followed by half of the fontina and 2 tablespoons of the Parmesan. Repeat with the remaining polenta, mushrooms, fontina, and Parmesan. Bake until the cheese is bubbling, about 15 minutes.