Broiled Polenta With Mushrooms and Cheese

wtorek, 4 lutego 2014

Broiled Polenta With Mushrooms and Cheese

Time: 30 mins


  • 1/2 cup boiling water (optional)
  • 1/2 cup dried porcini mushrooms, in pieces (optional)


  • 1 If you use the porcini mushrooms, pleace them in a bowl, cover with the boiling water, and set aside for about 10 minutes.
  • 2 In a saucepan, bring the 3 cups water and salt to a rapid boil.
  • 3 Add the cornmeal in a thin, steady stream, whisking to prevent lumps.
  • 4 Lower the heat to simmer for about 10 minutes, stirring often to prevent sticking until the polenta thickens.
  • 5 While the polenta cooks, strain the porcini mushrooms and rinse them.
  • 6 Heat the oil in a skillet and saute the 1 1/2 cups mushrooms, garlic, and porcini on medium heat until the oil is absorbed, stirring occasionally.
  • 7 Stir in the wine and add salt.
  • 8 Simmer gently for another minute or two.
  • 9 Preheat the broiler.
  • 10 Spread the polenta in and oiled pie plate or casserole dish.
  • 11 Sprinkle the mozzarella on the polenta.
  • 12 Spoon the sauteed mushrooms over the mozzarella and finish with a layer of the smoked cheddar and/or provolone.
  • 13 Add pepper to taste.
  • 14 Broil for 3-5 minutes until cheese is golden brown, and serve bubbling hot.

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