Recipes  

Cheese and Mushrooms Polenta

  • Preparation 45 MIN
    Cooking 55 MIN
  • Servings 6
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Ingredients

POLENTA

MUSHROOMS GARNISH

Preparation

POLENTA

  1. In a saucepan, bring the milk, water and salt to a boil over medium heat. Add the cornmeal in a fine stream, whisking constantly. Cook for 15 minutes over low heat, stirring continuously with a wooden spoon.
  2. Remove the saucepan from the heat. Add the butter and cheese. Blend well.
  3. Spread the mixture into a 20 x 10-cm (8 x 4-inch) loaf pan. Cover with plastic wrap and press quickly with your fingers to level it out. Let cool for about 1 hour in the refrigerator.
  4. Unmould the polenta. With a knife, even out the sides of the polenta and cut into 12 slices.

MUSHROOMS GARNISH

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. In a saucepan, sauté the pancetta in the butter. Add the shallots and cook until softened. Over high heat, add the mushrooms and cook until they begin to brown. Add butter as needed to prevent the ingredients from sticking. Deglaze with the wine and reduce until almost dry.
  3. Add the broth and cream. Simmer, stirring occasionally, for about 10 minutes. Adjust the seasoning.

ASSEMBLY

  1. In a 38 x 25-cm (15 x 10-inch) baking dish, place 6 polenta squares.
  2. Spread on half the mushroom mixture. Cover with a slice of mozzarella and another square of polenta. Top with remaining sauce and remaining six slices of mozzarella.
  3. Bake for about 25 minutes.

Note

You will find the mozzarella di buffalo in good cheese shop and Italian grocery stores. As its name suggests, it's fresh mozzarella made with buffalo milk. Since 1993, the name mozzarella di campana bufula is a registered trademark, protected by the DOC label. In supermarkets, you can find fresh mozzarella in two forms: small bocconcini balls or mozzarina, a big ball much like a milky mozzarella di buffala. The mozzarina is more expensive than the small bocconcini, but much tastier.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.