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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