Cornmeal Mushroom Casserole

• 7 cups whole milk or water
• 2 cups cornmeal
• 2 pounds fresh mushrooms, coarsely chopped
• 1 medium onion, chopped
• 3/4 cup chopped sweet red pepper
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1/4 cup soy sauce
• 1/3 cup all-purpose flour
• 4 cups half-and-half cream
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 cup grated Parmesan cheese

1. In a large saucepan, bring milk to a boil. Slowly whisk in cornmeal until blended. Cook and stir until thickened. Spread into two greased
2. s. Cover and refrigerate overnight.
3. In a skillet, saute the mushrooms, onion, red pepper and garlic in oil until tender. Add soy sauce; cook for 8-10 minutes or until liquid is absorbed. Sprinkle with flour; cook and stir until blended. Gradually stir in cream; cook and stir until thickened.
4. Remove cornmeal crust from pans; place one in a greased 4-qt. baking dish (lasagna pan). Top with half of the mushroom mixture; sprinkle with half of the cheeses. Top with the second cornmeal crust and remaining mushroom mixture and cheeses.
5. Cover and bake at 350u0b0 for 35 minutes. Uncover; bake 15 minutes longer or until lightly browned. Let stand 15-20 minutes before cutting.

milk, cornmeal, fresh mushrooms, onion, sweet red pepper, garlic, olive oil, soy sauce, flour, cream, shredded monterey jack cheese, cheddar cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/cornmeal-mushroom-casserole/ (may not work)