Broiled Polenta With Mushrooms And Cheese

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I love mushrooms and was really drawn to this recipe. i haven't tried it yet. it comes from the cookbook moosewood restaurant cooks at home, and i am posting it for the zaar world tour.

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Steps

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If you use the porcini mushrooms , pleace them in a bowl , cover with the boiling water , and set aside for about 10 minutes.

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In a saucepan , bring the 3 cups water and salt to a rapid boil.

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Add the cornmeal in a thin , steady stream , whisking to prevent lumps.

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Lower the heat to simmer for about 10 minutes , stirring often to prevent sticking until the polenta thickens.

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While the polenta cooks , strain the porcini mushrooms and rinse them.

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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.

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Stir in the wine and add salt.

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Simmer gently for another minute or two.

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Preheat the broiler.

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Spread the polenta in and oiled pie plate or casserole dish.

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Sprinkle the mozzarella on the polenta.

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Spoon the sauteed mushrooms over the mozzarella and finish with a layer of the smoked cheddar and / or provolone.

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Add pepper to taste.

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Broil for 3-5 minutes until cheese is golden brown , and se.

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Ingredients

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boiling water, dried porcini mushrooms, water, salt, cornmeal, olive oil, mushrooms, garlic clove, dry white wine, mozzarella cheese, smoked cheddar cheese, ground black pepper