Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Rustic Cheese Baked Polenta with Mushrooms

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Rustic Cheese Baked Polenta with Mushrooms

Article excerpt

4 cups water

1 teaspoon salt

1 cup coarse- or medium-grind cornmeal

2 tablespoons olive oil, divided

½ teaspoon dried thyme

7 tablespoons shredded Parmesan cheese, divided

8 ounces button mushrooms, sliced

4 ounces oyster mushrooms, sliced

4 ounces shitake mushrooms, sliced

Salt and pepper, to taste

3 ounces fontina cheese, shredded (about ¾ cup)

Preheat oven to 350 degrees. Spray an 8-inch square baking dish with nonstick cooking spray; set aside.

In a medium saucepan over medium-high heat, bring water and salt to a boil. Add the cornmeal in a slow, steady stream, whisking during this process. Whisk in 1 tablespoon olive oil and thyme. Reduce heat to maintain a simmer, and cook, stirring frequently until mixture is very thick, about 15 to 20 minutes. Stir in 3 tablespoons Parmesan cheese.

Meanwhile, heat remaining 1 tablespoon olive oil in a large nonstick skillet, over medium-high heat. Add the mushrooms and cook, stirring frequently until the liquid boils away and the mushrooms are golden. …

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