I have decided that every Monday this fall, I am going to try and make a meat-less recipe.

 I actually tried this one out last night, and now I will share it with you.

 
Baked Mushroom & Cheese Polenta
 
 
 
Ingredients
 

4 1/2 Chicken Broth ** 
(for meat-less change this to water or vegetable stock)

 
1 1/2 teaspoons salt
 
1 1/2 cups coarse or medium cornmeal
 
3 tablespoons olive oil
 
3/4 teaspoon chopped sage
 
3 tablespoons grated parmesan
 
2 tablespoons butter
 
1 1/2 pounds mushrooms, sliced thin
 
1/4 teaspoon fresh-ground black pepper
 
1 tsp chopped garlic
 
1 cup Italian 4- Cheese Blend

Instructions:

  • Heat the oven to 350°. In a medium saucepan, bring the chicken stock and 1 teaspoon of the salt to a boil. Add the cornmeal in a slowly stream, mixing. Mix  in 1 tablespoon of the oil and 1/4 teaspoon of the sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons of the Parmesan.
  • Meanwhile, butter an 8-by-12-inch baking dish. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil and garlic over moderately high heat. Add half the mushrooms, 1/4 teaspoon each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the mushrooms are golden, about 5 minutes. Remove. Repeat with the remaining mushrooms, 1 tablespoon each butter and oil, 1/4 teaspoon each salt and sage and garlic, and 1/8 teaspoon pepper.
  • Pour half the polenta into the baking dish and spread in an even layer. Top with half the mushrooms, followed by half of the fontina and 2 tablespoons of the cheese blend. Repeat with the remaining polenta, mushrooms, and cheese blend. Bake until the cheese is bubbling, about 15 minutes.
  • Put under the broiler for 3-4 mins (watching carefully) until cheese is browned
 
I served my polenta with Zen Blend Salad Mix.
 
I found the original recipe here, but changed it a little bit!
 
 
 
LOVE YOUR LITTLE LOCAVORE LIAM