Baked Thyme Polenta with Mushrooms
- Polenta
- 9 Cups Water
- 2 tsp Salt
- 3 Cups Polenta (coarse corn meal)
- 2 Tbsp Olive Oil
- 1 ½ tsp dried Thyme
- ¾ Cup Milk
- ½ Cup grated Parmagiana
- ¼ Cup Unsalted Butter
- Filling
- 4 Tbsp Olive Oil
- 2 Tbsp Unsalted Butter
- 4 Cups Cremini Mushrooms, sliced
- 1 tsp dried Thyme
- ½ Cup Red Wine
- 2 large White Onions, sliced
- 1 tsp granulated Sugar
- 2 tsp Salt
- 1 tsp Black Pepper
- ½ Cup grated Parmagiana Cheese
- 3 Cups grated Fontina Cheese
For the Polenta: Bring the water and salt to a boil in a large, deep soup pot. Slowly add the polenta and whisk vigorously for 2 minutes. Lower the heat to medium low and add the oil and thyme. Continue whisking for another minute. Lower heat to low and stir frequently for 20 minutes. Stir in butter, cheese and milk. Turn off heat and cover until the filling is ready.
For the Filling:Heat 2 Tbsp of oil over medium low heat in a large frying pan. Add onions, sugar and 1 tsp of salt. Cook for 20 minutes, stirring occasionally. Heat 1 Tbsp each of oil and butter over medium heat in another large frying pan. Sautee half the mushrooms until they are soft. Add ½ tsp of thyme and half the wine and raise heat to medium high. Simmer until most of the liquid has evaporated. Add ½ tsp each of salt and black pepper. Remove the mushroom mixture an reserve. Repeat this process with the other half of the mushrooms.
Assemble and Bake:Preheat oven to 350F. Butter a 9x13 casserole dish. Spread half the polenta evenly over the bottom of the pan. Add half the mushrooms and onions. Sprinkle ¼ cup of the parmagiana and 1 cup of fontina. Pour the remaining polenta and spread evenly. Distribute the rest of the mushrooms, onions and parmagiana. Cover with 2 cups of the fontina and bake for 20 minutes.
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