CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Dairy, Eggs, Meats | Dujour09 | 10 | Servings |
INGREDIENTS
2 | c | Water |
2 | c | Milk |
1/3 | c | Butter |
Salt, to taste | ||
Freshly-ground black pepper | ||
to taste | ||
1 1/3 | c | White polenta |
1/4 | c | Dry white wine |
2 | c | Cream |
6 | c | Fontina cheese |
2 | c | Grated Parmigiano Reggiano |
4 | c | Mixed mushrooms, porcini |
chanterelles | ||
Morels, champignon | ||
2 | Garlic cloves | |
2 | T | Extra-virgin olive oil |
1 | c | Chicken stock |
1/4 | c | Finely-chopped flat-leaf |
parsley |
INSTRUCTIONS
Bring to a boil the water, milk, a pinch of salt and butter. When the mixture reaches boil, pour in the polenta flour in a stream, mixing continuously. Cook for approximately 45 minutes. (The polenta will be cooked when it pulls off the sides). When the polenta is cooked, pour it into 4 shallow, lightly-buttered baking dishes into layers of approximately 1/2-inch high. Shake to set, and let cool in refrigerator covered with clear plastic wrap. In a deep pan, heat the cream. Add the 4 cups of fontina cheese and stir until the cheese is melted. In a deep buttered baking dish, set one layer of polenta. Then pour 1/3 of the fontina cheese mixture, sprinkle with Parmigiano-Reggiano. Follow with another layer of polenta, another layer of fontina cheese and so on until finished. Top off with remaining shavings of fontina and Parmigiano-Reggiano. Bake in a preheated oven at 425 degrees for 20 minutes. While the polenta is baking, clean, wash and drain the mushrooms well. Slice the garlic and cook until golden in 2 tablespoons of olive oil. Add the cleaned mushrooms, stir until all water evaporates (approximately 10 minutes). Add the wine; allow it to evaporate and then add the chicken stock. Let cook for 5 minutes, add parsley and cook an additional 2 to 3 minutes. Salt and pepper to taste. To serve, cut the polenta into rectangles with a spatula and pour the mushroom sauce over it. Sprinkle with parsley. this recipe yields 10 servings. Source: "CHEF DU JOUR - (Show # DJ-9255) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Lidia Bastianich Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 571
Calories From Fat: 362
Total Fat: 41.2g
Cholesterol: 145.5mg
Sodium: 735.8mg
Potassium: 636.7mg
Carbohydrates: 27.7g
Fiber: 3.5g
Sugar: 4.2g
Protein: 25.9g