4 oz. shimeji or oyster mushrooms, bottoms removed
2 fresh shitake mushrooms, stems removed and sliced
1 clove garlic
1 sprig fresh rosemary
1/4 lb. Fontina Cheese, sliced
Instructions
Heat oven to 350. Put polenta in a 2 quart gratin dish, stir in water and 1 t. salt. Bake for 45 minutes. Stir in 2 T. butter and return polenta oven for 15 minutes.
Heat 2 T. butter in a non-stick skillet over med-high heat. Ad mushrooms and sprinkle with 1/4 t. salt, or to taste. Cook, stirring frequently about 5 minutes. Add garlic and rosemary and continue cooking until mushrooms are dry, 3-4 more minutes.
When polenta is done, taste and add more salt if needed. Tear cheese slices into shreds and lay over top of polenta. Scatter the mushrooms over top and return to oven until cheese melts and begins to brown, about 5 minutes.
Originally Submitted
3/8/2013
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