Ingredients
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2 ¾ cups water
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1 ¼ cups medium- to coarse-ground yellow cornmeal (see Tip)
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½ teaspoon kosher salt
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2 tablespoons extra-virgin olive oil
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1 ½ pounds mushrooms, preferably wild, trimmed and thickly sliced
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1 small red onion, finely chopped
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⅔ cup dry white wine or low-sodium vegetable broth
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1 ½ tablespoons chopped fresh rosemary
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1 ½ tablespoons chopped fresh sage
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¼ teaspoon ground pepper
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6 ounces Taleggio or fontina cheese, finely diced
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½ cup freshly grated Parmigiano-Reggiano cheese
Directions
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Bring water to a boil in a large saucepan. Gradually whisk in cornmeal and salt. Reduce heat to low and cook, stirring constantly, until the polenta is very thick, 4 to 5 minutes. Scrape onto a clean cutting board and spread into an 8-inch-wide slab.
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Preheat oven to 350 degrees F. Coat an 8-inch baking dish with cooking spray.
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Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they start to brown, 12 to 15 minutes. Add onion and cook, stirring, until softened, 3 to 5 minutes. Stir in wine (or broth), rosemary, sage and pepper and cook for 1 minute. Remove from heat.
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Cut the cooled polenta into 12 pieces about 1/2 inch wide. Arrange half the strips in the prepared dish. Top with half the mushroom mixture, half the Taleggio (or fontina) and half the Parmigiano. Top with the remaining polenta, mushroom mixture and cheeses.
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Bake until brown and bubbling, 40 to 45 minutes. Let cool for 10 minutes. Cut into 6 pieces to serve.
Tips
Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 1 day. Uncover and let stand at room temperature for 1 hour before finishing with Step 5.
Any type of cornmeal can be used for polenta, but we like medium- or coarse-ground cornmeal for its great texture. It's usually labeled “cornmeal,” but some brands are labeled “polenta.” Look for it near whole-grain flours. Store it airtight in the freezer.
Nutrition Facts (per serving)
335 | Calories |
17g | Fat |
29g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Serving Size about 1 cup | |
Calories 335 | |
% Daily Value * | |
Total Carbohydrate 29g | 10% |
Dietary Fiber 5g | 19% |
Total Sugars 2g | |
Protein 15g | 30% |
Total Fat 17g | 22% |
Saturated Fat 7g | 37% |
Cholesterol 39mg | 13% |
Vitamin A 405IU | 8% |
Vitamin C 1mg | 1% |
Folate 22mcg | 5% |
Sodium 478mg | 21% |
Calcium 277mg | 21% |
Iron 15mg | 83% |
Magnesium 66mg | 16% |
Potassium 613mg | 13% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.