(Baked Polenta Casserole with Creamy Mushroom Sauce and Fontina)

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(Baked Polenta Casserole with Creamy Mushroom Sauce and Fontina)

Recipe Courtesy of Julia Della Croce

 

For the sauce:

1 ounce dried porcini

3/4 cup hot water

1/2 pound fresh cultivated white mushrooms

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1 small onion, chopped

1/2 teaspoon salt

1/4 teaspoon freshly milled white pepper

1/2 cup heavy cream

Olive oil or vegetable oil for oiling boards and baking dish

1 recipe Basic Polenta

1-1/2 cups cornmeal, 6 cups water, and 2 teaspoons salt

1/2 pound (2 cups) shredded fontina

1/3 cup freshly grated parmigiano

To begin to prepare the sauce, in a small bowl combine the dried porcini and

hot water and let stand for 45 minutes to 1 hour. Remove the porcini and

squeeze out excess water. Using scissors, cut them into pieces about the

size of your thumbnail. Set aside. Strain the mushroom liquor through a

paper towel or a fine sieve; reserve. Lightly oil an 8-by-11-inch baking pan

and set it aside. Lightly oil two large pastry boards or baking sheets, or a

very large scratchproof counter surface. Make the polenta and when it is

cooked, turn it directly out onto the boards, counter, or baking sheets. Use

a large knife or rubber spatula, first dipped in cold water, to spread out

the polenta to a thickness of about 1/2 inch. Allow it to cool and harden,

about 20 minutes. Cut it into approximate 3-inch squares.

 

Meanwhile, preheat an oven to 400 degrees F. Continue to make the sauce.

Using a soft brush or clean kitchen towel, remove any dirt from the fresh

mushrooms. Don't wash them because water will alter their texture. Separate

the stems from the caps, discarding the stems if they are tough. Slice the

mushroom caps and tender stems thinly. In a skillet over medium-low heat,

melt the butter with the oil. Add the onion and saute until softened, about

5 minutes. Add the porcini and saute for another 5 or 6 minutes to marry the

flavors. Add the cultivated mushrooms and continue to saute until tender,

about 5 minutes. Add the mushroom soaking liquid, salt, and pepper. Allow to

simmer gently for 5 minutes, stirring occasionally. Then stir in the cream,

and allow the mixture barely to reach a simmer. Immediately remove the

skillet from the heat.

 

Place half of the polenta squares in a layer on the bottom of the prepared

dish. Spread half of the sauce in a layer over them, then sprinkle with half

of the cheeses. Place another layer of polenta squares over the cheeses.

Spoon the remaining sauce on top and sprinkle with the remaining cheeses.

Place on the middle rack of the oven and bake until the cheese is melted and

golden and the pasticcio is bubbling, about 20 minutes. Remove from the oven

and let settle for 10 minutes before cutting into squares. Serve hot.

 

Ahead-of-time note: This pasticcio can be assembled up to 3 days in advance,

covered, and refrigerated, and then baked just before serving. Leftover

pasticcio reheats well: Cover with aluminum foil and place in a preheated

375 degree F oven for 20 to 30 minutes, depending on whether it is chilled

or at room temperature.

 

Yield: 6 servings

Difficulty: Easy

 

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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