|Posted by William Abruzzo on January 25, 2016 at 12:30 AM|
Polenta in Forno con Funghi e’ Fontina (Baked Polenta Casserole with Sautéed Mushrooms and Fontina Cheese)
This week’s recipe take us to the region of Friuli-Venezia-Giulia, where the Julian Alps rise above a coastal plain that stretches towards the vast Venetian Lagoon. This area lies northeast of Venice, where corn is an abundant crop on the coastal plains. Here, dried corn is milled into a meal called polenta. The polenta is then turned into a porridge and eaten as a starchy side dish. The polenta can also be cooked firm, spread flat to 1/2 inch thickness, and then sliced into squares. The squares can then be grilled, deep fried or simply eaten. A bowl of polenta topped with melted cheese or a hearty beef ragu is the perfect meal on a cold winter day in Friuli. Here is a quick and easy recipe that you are sure to love. The polenta is prepared soft and topped with sautéed mixed mushrooms and plenty of creamy, delicious Fontina cheese. Enjoy it with a glass of white Pinot Grigio wine from the mountains of Friuli or a hearty Istrian red.
Olive oil for sautéing
Green Onions 4 (chopped)
Garlic 2 cloves (chopped)
Mushrooms -Cremini, Shitake & Oyster 2 lbs (sliced)
White Wine ¾ cup
Thyme 1 tbs (chopped, packed firm)
Italian Flat Leaf Parsley 1 tbs (chopped, packed firm)
Butter 2 tbs (softened)
Instant Polenta 1 box
Fontina Cheese 2/3 lb (shredded)
Coat the bottom of a large frying pan with olive oil, set it on a medium low burner and saute the green onions and garlic until soft. Next, add the mushrooms, white wine and herbs, season with salt and black pepper, turn the burner to medium and continue sautéing until the mushrooms are soft and most of the cooking liquid has been absorbed back into the mushrooms (about 15 -20 minutes). Then, stir in the butter and remove the frying pan from the burner.
Prepare a batch of soft polenta (enough for 4 to 6 individuals) following the instructions on the box. Spoon the polenta into individual, oven-proof casserole dishes, filling each dish about 2/3 full. Then, top with plenty of mushrooms and fontina cheese. If you prefer a crispy topping, sprinkle over some grated Parmigiano Reggiano cheese. Place the casserole dishes in a preheated 425 degree oven for 5 to 7 minutes or until the fontina cheese has melted or the top is crisp and golden.