INGREDIENTS

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