Baked Polenta Casserole with Creamy Mushroom Sauce& Fontina
| Yield: | 6 Servings |
| Categories: |
| FOR THE SAUCE | ||
| 1 | oz | Dried porcini mushrooms |
| 3/4 | c | Hot water |
| 1/2 | lb | Fresh cultivated white mushrooms |
| 2 | tb | Unsalted butter |
| 1 | tb | Extra-virgin olive oil |
| 1 | sm | Onion; chopped |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly milled white pepper |
| 1/2 | c | Heavy cream |
| Olive oil or vegetable oil for oiling boards and baking dish | ||
| 1 | Recipe Basic Polenta | |
| 1 1/2 | c | Cornmeal; 6 cups water, and 2 teaspoons salt |
| 1/2 | lb | Fontina cheese; shredded, 2 cups |
| 1/3 | c | Parmesan cheese; freshly grated |
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