Broiled Polenta With Mushrooms And Cheese

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1/2 cup boiling water (optional)
• 1/2 cup dried porcini mushrooms, in pieces (optional)
• 3 cups water
• 1/2 teaspoon salt
• 1 cup cornmeal
• 2 tablespoons olive oil
• 1 1/2 cups mushrooms, diced (use 2 cups if you omit the porcini)
• 1 large garlic clove, minced
• 1 tablespoon dry wine
• 1/8 teaspoon salt
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup smoked cheddar cheese or 1/2 cup mild provolone cheese, shredded
• ground black pepper

Recipe

• 1 if you use the porcini mushrooms, pleace them in a bowl, cover with the boiling water, and set aside for about 10 minutes.
• 2 in a saucepan, bring the 3 cups water and salt to a rapid boil.
• 3 add the cornmeal in a thin, steady stream, whisking to prevent lumps.
• 4 lower the heat to simmer for about 10 minutes, stirring often to prevent sticking until the polenta thickens.
• 5 while the polenta cooks, strain the porcini mushrooms and rinse them.
• 6 heat the oil in a skillet and saute the 1 1/2 cups mushrooms, garlic, and porcini on medium heat until the oil is absorbed, stirring occasionally.
• 7 stir in the wine and add salt.
• 8 simmer gently for another minute or two.
• 9 preheat the broiler.
• 10 spread the polenta in and oiled pie plate or casserole dish.
• 11 sprinkle the mozzarella on the polenta.
• 12 spoon the sauteed mushrooms over the mozzarella and finish with a layer of the smoked cheddar and/or provolone.
• 13 add pepper to taste.
• 14 broil for 3-5 minutes until cheese is golden brown, and serve bubbling hot.