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.
Baked Mushrooms and Polenta Gratin
-
PREP TIME15 mins
-
COOK TIME40 mins
-
TOTAL TIME55 mins
-
SERVING6 People
-
VIEWS10
Elevate your dining experience with this sumptuous gratin, where creamy polenta meets earthy mushrooms in a symphony of flavors. A comforting and elegant dish perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate29 g
-
Cholesterol54 mg
-
Fiber2 g
-
Protein14 g
-
Saturated Fat11 g
-
Sodium972 mg
-
Sugar2 g
-
Fat23 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Butter an 8x12-inch baking dish. (5 minutes)
02
StepBring water and 1 teaspoon salt to a boil in a medium saucepan. Add cornmeal in a slow stream, whisking constantly to avoid lumps. Whisk in 1 tablespoon oil and ¼ teaspoon sage. Reduce the heat to low and simmer, stirring frequently with a wooden spoon, until very thick and the polenta pulls away from the sides of the pan. Stir in 3 tablespoons Parmesan cheese. (25 minutes)
03
StepMeanwhile, melt 1 tablespoon butter with 1 tablespoon oil in a large frying pan over medium-high heat. Add 1/2 of the mushrooms, ¼ teaspoon of each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until mushrooms are golden brown and have released their moisture, about 5 minutes. Remove from pan and set aside. Repeat with remaining mushrooms, 1 tablespoon each butter and oil, ¼ teaspoon salt and sage and 1/8 teaspoon black pepper. (15 minutes)
04
StepPour 1/2 of the polenta into the prepared baking dish and spread in an even layer. Top with 1/2 of the mushrooms, followed by 1/2 of the Fontina cheese and 2 tablespoons Parmesan cheese. Repeat with remaining polenta, mushrooms, Fontina and Parmesan cheeses. (10 minutes)
05
StepBake in the preheated oven until cheese is melted, bubbling, and lightly golden brown, about 15 minutes. Let stand for 5 minutes before serving. (20 minutes)
You need to login to claim your token
🔐 Login to get tokenYOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
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.