Polenta Pasticciata con Salsa di Funghi Baked Polenta Casserole with Creamy Mushroom Sauce and Fontina
Ingredients
- 1 ounce dried porcini
- 3/4 cup hot water
- 1/2 pound fresh cultivated white mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly milled white pepper
- 1/2 cup heavy cream
- Olive oil or vegetable oil for oiling boards and baking dish
- 1 recipe Basic Polenta
- 1-1/2 cups cornmeal, 6 cups water, and 2 teaspoons salt
- 1/2 pound (2 cups) shredded fontina
- 1/3 cup freshly grated parmigiano
Instructions
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