Baked Polenta With Mushrooms

• 4 1/2 cups water or 4 1/2 cups low sodium chicken broth
• 1 1/2 teaspoons salt
• 1 1/2 cups coarse cornmeal or 1 1/2 cups cornmeal
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 3/4 teaspoon dried sage
• 7 tablespoons freshly grated parmesan cheese
• 3 tablespoons butter
• 1 1/2 lbs mushrooms, sliced thin (I like button mushrooms but use any of your choice or a combination)
• 1/2 teaspoon freshly ground coarse black pepper
• 6 ounces grated Fontina cheese
• garnish with chopped fresh parsley leaves

1. Heat oven to 350u0b0F.
2. In medium saucepan, bring the water and 1 teaspoon salt to a boil.
3. Add the cornmeal in a slow stream, whisking.
4. Whisk in tablespoon of the butter 1/4 teaspoon of the sage.
5. Reduce the heat and simmer, stirring frequently with a wooden spoon, until vey thick, about 20 minutes.
6. Stir in 3 tablespoons of the Parmesan.
7. Meanwhile, butter an 8"x12" baking dish.
8. In a large frying pan, melt 1 tablespoon of the butter and 1 tablespoon of the oil over moderately high heat.
9. Add half the mushrooms, 1/2 of garlic 1/4 tsp each of the salt and sage and 1/4 tsp of the pepper.
10. Cook, stirring frequently until the mushrooms are golden, about 5 minutes.
11. Remove.
12. Repeat with remaining mushrooms, salt, garlic, salt, sage and pepper.
13. Pour half the polenta into the baking dish and spread in an even layer.
14. Top with half the mushrooms, followed by half of the Fontina and 2 tablespoons of the Parmesan.
15. Repeat with remaining polenta, mushrooms, Fontina and Parmesan.
16. Bake until cheese is bubbling, about 15 minutes.
17. Sprinkle with fresh chopped parsley.

water, salt, coarse cornmeal, olive oil, garlic, sage, parmesan cheese, butter, mushrooms, freshly ground coarse black pepper, cheese, parsley

Taken from www.food.com/recipe/baked-polenta-with-mushrooms-156202 (may not work)