Mushroom Polenta Bake with Fontina

This baked polenta is soft enough to scoop but firm enough to portion after resting. Brown the mushrooms well before layering so they add flavor without releasing too much liquid into the dish.

Serves: 6
Prep: 20 minutes
Cook: 45 minutes

Ingredients

• 1 1/2 pounds cremini mushrooms, sliced
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 cup coarse cornmeal
• 4 cups low-sodium vegetable broth
• 1 cup whole milk
• 1 teaspoon fine salt
• 1/4 teaspoon black pepper
• 6 ounces grated fontina
• 1/4 cup grated Parmesan

Method

1. Heat the oven to 375°F. Warm oil in a skillet over medium-high heat. Cook mushrooms in batches until browned, about 8 minutes per batch.
2. Add onion to the skillet and cook 4 minutes. Stir in garlic and thyme for 30 seconds, then season with a pinch of salt and pepper.
3. Bring broth and milk to a simmer in a saucepan. Slowly whisk in cornmeal and remaining salt.
4. Cook over low heat, stirring frequently, for 20 to 25 minutes until thick and smooth. Stir in half the fontina.
5. Spread half the polenta in a greased 2-quart baking dish. Add mushrooms, cover with remaining polenta, and top with remaining fontina and Parmesan. Bake 15 minutes until bubbling, then rest 10 minutes.

Variations

Use smoked gouda or Gruyere in place of fontina. Add a handful of chopped spinach to the mushrooms after cooking, or use vegetable broth with a pinch of dried rosemary.

Storage and reheating

Refrigerate covered portions for up to 4 days. Reheat in a 350°F oven until hot, covered for the first 10 minutes, or microwave individual servings with a splash of broth.

Read the the meal rotation guide and the grocery list for pantry basics for more practical dinner planning. Add this recipe to the Lucru Home meal planner and note any missing ingredients before shopping.