Baked Polenta Casserole with Creamy Mushroom Sauce& Fontina
INGREDIENTS:
1 qt Water
1 ts Salt
1 c Polenta
1 c Grated parmesan or romano
-cheese
1/2 Stick butter; melted -or-
1/4 c Olive oil
1 qt Water
1 ts Salt
1 c Polenta
1 c Grated parmesan or romano
-cheese
1/2 Stick butter; melted -or-
1/4 c Olive oil
This recipe illustrates an interesting bit of history. Corn came from the New World and was taken to Italy. Our beloved cornmeal mush be came known as polenta in Italy, and while in Italy Mr. Jefferson learned a new trick. He brought this recipe back with him and evidently served it often at the plantation.
Bring the water to a boil. Add the salt and slowly stir in the polenta. Stir constantly to avoid lumps. After the mixture begins to thicken you can stir less frequently. Simmer for about 20 minutes or until very thick. Pour into a greased loaf mold or bread pan. Allow to cool in the refrigerator overnight.
Cut into 1/4-inch slices and layer like tiles in a baking dish. Pour the butter or oil over the top and then the cheese. Bake in 375? ovens for about 20 minutes, or until the cheese is melted and all begins to brown just a bit.
INCLUDES OVERNIGHT CHILLING TIME
Bring the water to a boil. Add the salt and slowly stir in the polenta. Stir constantly to avoid lumps. After the mixture begins to thicken you can stir less frequently. Simmer for about 20 minutes or until very thick. Pour into a greased loaf mold or bread pan. Allow to cool in the refrigerator overnight.
Cut into 1/4-inch slices and layer like tiles in a baking dish. Pour the butter or oil over the top and then the cheese. Bake in 375? ovens for about 20 minutes, or until the cheese is melted and all begins to brown just a bit.
INCLUDES OVERNIGHT CHILLING TIME