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ingredients
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4 1/2 cups water
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1 1/2 teaspoons salt
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1 1/2 cups coarse or medium cornmeal
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3 tablespoons of olive oil
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3/4 teaspoon dried sage
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7 tablespoons of grated parmesan
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2 tablespoons butter
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1 1/2 pounds mushrooms, thinly sliced
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1/4 teaspoon freshly ground black pepper
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6 ounces fontina cheese, grated (about 1 1/2 cups)
Directions
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Heat oven to 350°. In a medium saucepan, bring water and 1 teaspoon salt to a boil. Add the corn flour slowly, whisking. Whisk in 1 tablespoon oil and 1/4 teaspoon sage. Reduce heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Add 3 tablespoons of parmesan.
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Meanwhile, butter an 8 x 12-inch baking pan. In a large skillet, melt 1 tablespoon butter with 1 tablespoon oil over moderately high heat. Add half the mushrooms, 1/4 teaspoon each each of salt and sage, and 1/8 teaspoon pepper. Cook, stirring often, until the mushrooms are browned, about 5 minutes. To remove. Repeat with remaining mushrooms, 1 tablespoon each butter and oil, 1/4 teaspoon each salt and sage, and 1/8 teaspoon pepper.
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Pour half the polenta into the baking dish and spread it into an even layer. Top with half the mushrooms, followed by half the fontina and 2 tablespoons parmesan. Repeat the operation with the remaining polenta, mushrooms, fontina and parmesan. Bake until cheese bubbles, about 15 minutes.
Recommended pairing
To contrast with the cheese here, look for a wine with good acidity and clear fruit flavors. The earthy flavors of red fruits and the refreshing acidity of a Bourgogne Rouge, the base red wine of Burgundy, will be perfect.
