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- 4½ cups water
- 1½ teaspoons salt
- 1½ cups coarse cornmeal or cornmeal
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- ¾ teaspoon dried sage
- 7 tablespoons freshly grated parmesan cheese
- 3 tablespoons butter
- 1½ lbs mushrooms, sliced thin (I like button mushrooms but use any of your choice or a combination)
- ½ teaspoon freshly ground coarse black pepper
- 6 ounces grated fontina cheese
- garnish with chopped fresh parsley leaves
- Heat oven to 350°F.
- In medium saucepan, bring the water and 1 teaspoon salt to a boil.
- Add the cornmeal in a slow stream, whisking.
- Whisk in tablespoon of the butter ¼ teaspoon of the sage.
- Reduce the heat and simmer, stirring frequently with a wooden spoon, until vey thick, about 20 minutes.
- Stir in 3 tablespoons of the parmesan.
- Meanwhile, butter an 8"x12" baking dish.
- In a large frying pan, melt 1 tablespoon of the butter and 1 tablespoon of the oil over moderately high heat.
- Add half the mushrooms, ½ of garlic ¼ tsp each of the salt and sage and ¼ tsp of the pepper.
- Cook, stirring frequently until the mushrooms are golden, about 5 minutes.
- Repeat with remaining mushrooms, salt, garlic, salt, sage and pepper.
- Pour half the polenta into the baking dish and spread in an even layer.
- Top with half the mushrooms, followed by half of the fontina and 2 tablespoons of the parmesan.
- Repeat with remaining polenta, mushrooms, fontina and parmesan.
- Bake until cheese is bubbling, about 15 minutes.
- Sprinkle with fresh chopped parsley.