Wild Mushroom & Polenta Casserole

Name: Wild Mushroom & Polenta Casserole
Cook time: 50 min
Total time: 50 min
Cuisine: European, Mediterranean
Ingredients: 2.75 cups water; 1.25 cups medium- to coarse-ground yellow cornmeal (see Tip); 0.5 teaspoon kosher salt; 2 tablespoons extra-virgin olive oil; 1.5 pounds mushrooms, preferably wild, trimmed and thickly sliced; 1 small red onion, finely chopped; 0.66699999570847 cup dry white wine or low-sodium vegetable broth; 1.5 tablespoons chopped fresh rosemary; 1.5 tablespoons chopped fresh sage; 0.25 teaspoon ground pepper; 6 ounces Taleggio or fontina cheese, finely diced; 0.5 cup freshly grated Parmigiano-Reggiano cheese

Instructions

Cook:50min

In this vegetarian polenta casserole recipe, the choice of cheese is as important as which wild mushroom you use. Morel or hen of the woods (maitake) mushrooms give a more “meaty” experience, while chanterelle or cremini mushrooms will have a milder flavor. The polenta recipe calls for rich, nutty Taleggio or fontina cheese, but you can also use a good-quality washed rind cheese like Brie or Gouda.

Updated at: Sat, 16 Nov 2024 10:04:40 GMT