The other day, I decided to make baked polenta with shitake and oyster mushrooms. Well not just with mushrooms, but with Parmesan and Fontina cheese as well.
The ingredients:
1. I used 3 cups of seafood stock, because I planned on doing seafood as a side dish. So, with that said vegetable stock or chicken stock would work as well. Alternatively, not my favorite way you can use water and salt.
2. One cup of good quality dried polenta aka cornmeal.
3. Two or three tablespoon of olive oil
4. One teaspoon or more of dried sage
5. A handful of sliced mushrooms in my case Shitake & Oyster mushrooms.
6. About three tablespoons of shredded Parmesan & about three tablespoons of shredded Fontina cheese.
Directions:
While you are heating your oven to about 425 degrees, in a medium saucepan, bring the stock to a boil. Whisk the cornmeal in a slow stream in and continue whisking it.
Add about a tablespoon of olive oil and the sage. I prefer to Sauté it in the oil first and then I like to add the mushrooms and more olive oil and sauté with the mushrooms.
In the meantime, I add the Parmesan cheese into the Polenta and continue whisking it for about a total of 20 minutes.
Then I pour half the polenta into a baking dish and pour half the mushrooms on top. Then I add half the Fontina cheese and pour the rest of the polenta on top and the rest of the mushrooms and cover with the remaining Fontina cheese.
Then bake for about 15-20 minutes until the cheese bubbles on top. Bon Appetite! Let me know if you tried it. Now keep in mind you can substitute other mushrooms that you prefer.
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