Baked Polenta Casserole With Creamy Mushroom Sauce And Fontina Recipe

• 1 ounce Dry porcini mushrooms
• 3/4 c. Warm water
• 1/2 lb Fresh cultivated white mushrooms
• 2 Tbsp. Unsalted butter
• 1 Tbsp. Extra-virgin extra virgin olive oil
• 1 sm Onion, minced
• 1/2 tsp Salt
• 1/4 tsp Freshly milled white pepper
• 1/2 c. Heavy cream Extra virgin olive oil or possibly vegetable oil for oiling boards and baking dish
• 1 x Recipe Basic Polenta
• 1 1/2 c. Cornmeal, 6 c. water, and 2 tsp. salt
• 1/2 lb Fontina cheese, shredded, 2 c.
• 1/3 c. Parmesan cheese, freshly grated

1. To begin to prepare the sauce, in a small bowl combine the dry porcini and warm water and let stand for 45 min to 1 hour.
2. Remove the porcini and squeeze out excess water.
3. Using scissors, cut them into pcs about the size of your thumbnail.
4. Set aside.
5. Strain the mushroom liquor through a paper towel or possibly a fine sieve; reserve.
6. Lightly oil an 8-by-11-inch baking pan and set it aside.
7. Lightly oil two large pastry boards or possibly baking sheets, or possibly a very large scratchproof counter surface.
8. Make the polenta and when it is cooked, turn it directly out onto the boards, counter, or possibly baking sheets.
9. Use a large knife or possibly rubber spatula, first dipped in cool water, to spread out the polenta to a thickness of about 1/2 inch.
10. Allow it to cold and harden, about 20 min.
11. Cut it into approximate 3-inch squares.
12. Meanwhile, preheat an oven to 400 degrees F. Continue to make the sauce.
13. Using a soft brush or possibly clean kitchen towel, remove any dirt from the fresh mushrooms.
14. Do not wash them because water will alter their texture.
15. Separate the stems from the caps, discarding the stems if they are tough.
16. Slice the mushroom caps and tender stems thinly.
17. In a skillet over medium-low heat, heat the butter with the oil.
18. Add in the onion and saute/fry till softened, about 5 min.
19. Add in the porcini and saute/fry for another 5 or possibly 6 min to marry the flavors.
20. Add in the cultivated mushrooms and continue to saute/fry till tender, about 5 min.
21. Add in the mushroom soaking liquid, salt, and pepper.
22. Allow to simmer gently for 5 min, stirring occasionally.
23. Then stir in the cream, and allow the mix barely to reach a simmer.
24. Immediately remove the skillet from the heat.
25. Place half of the polenta squares in a layer on the bottom of the prepared dish.
26. Spread half of the sauce in a layer over them, then sprinkle with half of the cheeses.
27. Place another layer of polenta squares over the cheeses.
28. Spoon the remaining sauce on top and sprinkle with the remaining cheeses.
29. Place on the middle rack of the oven and bake till the cheese is melted and golden brown and the pasticcio is bubbling, about 20 min.
30. Remove from the oven and let settle for 10 min before cutting into squares.
31. Serve warm.
32. Ahead-of-time note: This pasticcio can be assembled up to 3 days in advance, covered, and refrigerated, and then baked just before serving.
33. Leftover pasticcio reheats well: Cover with aluminum foil and place in a preheated 375 degree F oven for 20 to 30 min, depending on whether it is chilled or possibly at room temperature.
34. Yield: 6 servings

porcini mushrooms, water, mushrooms, butter, extravirgin extra virgin olive oil, onion, salt, white pepper, heavy cream, recipe basic polenta, cornmeal, cheese, parmesan cheese

Taken from cookeatshare.com/recipes/baked-polenta-casserole-with-creamy-mushroom-sauce-and-fontina-75317 (may not work)