Recipe number 36718 is

Layers Of Polenta With Mushroom Sauce

The ingredients are:
2 cup Water 2 cup Milk 1/3 cup Butter Salt and pepper to taste 1 1/3 cup White polenta 1/4 cup Dry white wine 2 cup Cream 6 cup Fontina cheese 2 cup Parmigiano Reggiano, grated 4 cup Mixed mushrooms (porcini, Chanterelles, morels, Champignon) 2 Cloves of garlic 2 tbsp Extra virgin olive oil 1 cup Chicken stock 1/4 cup Flat parsley, chopped fine

The recipe yield is:
4 servings

Bring to a boil the water, milk, a pinch of salt and butter. When the mixture reaches boil, pour in the polenta flour in a stream, mixing continuously. Cook for approximately 45 minutes. (The polenta will be cooked when it pulls off the sides). When the polenta is cooked, pour it into 4 shallow, lightly buttered baking dishes into layers of approximately 1/2-inch high. Shake to set, and let cool in refrigerator covered with clear plastic wrap. In a deep pan, heat the cream. Add the 4 cups of Fontina cheese and stir until the cheese is melted. In a deep buttered baking dish, set one layer of polenta. Then pour 1/3 of the Fontina cheese mixture, sprinkle with Parmigiano-Reggiano. Follow with another layer of polenta, another layer of Fontina cheese and so on until finished. Top off with remaining shavings of Fontina and Parmigiano-Reggiano. Bake in a preheated oven at 425 degrees for 20 minutes. While the polenta is baking, clean, wash and drain the mushrooms well. Slice the garlic and cook until golden in 2 tablespoons of olive oil. Add the cleaned mushrooms, stir until all water evaporates (approx. 10 minutes). Add the wine; allow it to evaporate and then add the chicken stock. Let cook for 5 minutes, add parsley and cook an additional 2 to 3 minutes. Salt and pepper to taste. To serve, cut the polenta into rectangles with a spatula and pour the mushroom sauce over it. Sprinkle with parsley. Yield: 10 servings CHEF DU JOUR LIDIA BASTIANICH SHOW #DJ9255


free recipes home