For a richer flavor, use vegetable broth instead of water when making the polenta. Experiment with different types of mushrooms, such as shiitake or oyster mushrooms, for a unique flavor profile. Fresh sage can be used instead of dried sage. Use 1 teaspoon of chopped fresh sage for every ¼ teaspoon of dried sage. For a crispy top, broil the gratin for the last 2 minutes of baking, keeping a close eye to prevent burning.
Hayden Armstrong
Jul 2, 2025I added a splash of white wine to the mushrooms while they were cooking, and it added a wonderful depth of flavor.
Donnie Pollich
Jun 30, 2025I was a bit intimidated by the polenta at first, but the instructions were so clear that it turned out perfectly!
Garnett Schroeder
Jun 30, 2025Easy to follow instructions and delicious results! A definite winner.
Deven Abbott
Jun 24, 2025This is such a comforting and satisfying dish. Perfect for a chilly evening!
Monserrat Schaefer
Jun 16, 2025The combination of mushrooms and Fontina cheese is just heavenly. I'll definitely be making this again.
Sally Dooley
Jun 14, 2025This recipe is a lifesaver! My family absolutely loves it, and it's become a regular on our dinner rotation.