Layers Of Polenta With Mushroom Sauce

This elegant vegetarian main features layers of creamy, cheese-stuffed polenta baked until golden and bubbly. The dish is crowned with a sophisticated mushroom sauce made from sautéed porcini, chanterelles, and garlic, deglazed with white wine and chicken stock. The combination of soft polenta, melted Fontina, and earthy mushrooms creates a comforting yet restaurant-quality meal. It is perfect for a cozy dinner party or a special weeknight treat, offering a hearty texture and deep, savory flavors that highlight the best of Italian comfort food.

Cooking Method: Baking, Boiling

Cuisine: Mediterranean

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 6

Calories: 193.8

Dietary: Vegetarian

Description

This elegant vegetarian main features layers of creamy, cheese-stuffed polenta baked until golden and bubbly. The dish is crowned with a sophisticated mushroom sauce made from sautéed porcini, chanterelles, and garlic, deglazed with white wine and chicken stock. The combination of soft polenta, melted Fontina, and earthy mushrooms creates a comforting yet restaurant-quality meal. It is perfect for a cozy dinner party or a special weeknight treat, offering a hearty texture and deep, savory flavors that highlight the best of Italian comfort food.

Ingredients

Water
Milk
Butter
White polenta
Dry white wine
Fontina cheese
Parmigiano Reggiano, grated
Mixed mushrooms (porcini, Chanterelles, morels, Champignon)
Garlic
Extra virgin olive oil
Chicken stock
Flat parsley, chopped fine
Salt
Pepper

Directions

1
Bring water, milk, a pinch of salt, and butter to a boil in a saucepan.
2
Slowly pour in the polenta flour in a steady stream while whisking continuously to prevent lumps.
3
Cook the polenta for approximately 45 minutes, stirring occasionally, until it is thick and pulls away from the sides of the pan.
4
Pour the cooked polenta into 4 shallow, lightly buttered baking dishes, spreading it into layers about 1/2-inch high.
5
Shake the dishes gently to set the polenta, then cover with plastic wrap and refrigerate until cool and firm.
6
Preheat the oven to 425°F (220°C).
7
In a deep pan, heat cream over medium heat and add the Fontina cheese, stirring constantly until melted and smooth.
8
In a deep buttered baking dish, place one layer of chilled polenta.
9
Pour one-third of the Fontina cheese mixture over the polenta and sprinkle with some Parmigiano-Reggiano.
10
Repeat the layering process with polenta, Fontina mixture, and Parmigiano until all ingredients are used, ending with a layer of cheese.
11
Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
12
While the polenta bakes, clean, wash, and thoroughly drain the mixed mushrooms.
13
Slice the garlic cloves and sauté in olive oil over medium heat until golden brown.
14
Add the cleaned mushrooms to the pan and stir frequently until all released moisture has evaporated, about 10-15 minutes.
15
Pour in the white wine and cook until it has fully evaporated.
16
Add the chicken stock and simmer for 5 minutes to reduce slightly.
17
Stir in the chopped parsley and cook for an additional 2 to 3 minutes.
18
Season the mushroom sauce with salt and pepper to taste.
19
To serve, cut the baked polenta into rectangles using a spatula and spoon the hot mushroom sauce over each portion.
20
Garnish with additional fresh parsley before serving.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 193.8kcal

% Daily Value *
Total Fat 17.4g27%
Saturated Fat 11.0g56%
Cholesterol 45.4mg16%
Sodium 176.6mg8%
Total Carbohydrate 6.0g2%
Dietary Fiber 0.0g0%
Sugars 6.0g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/layers-of-polenta-with-mushroom-sauce/