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Ingredients
- Polenta
- 6 cups water
- 2 teaspoons salt
- 1 3/4 cups yellow cornmeal
- 3 tablespoons unsalted butter
- Mushrooms
- Olive oil
- Shredded fontina
- Sliced wild mushrooms
- Thinly sliced shallot
- Fresh thyme leaves
- Salt
Preparation
Step 1
Polenta:
Bring 6 cups of water to a boil in a heavy large saucepan.
Add 2 teaspoons of salt.
Gradually whisk in the cornmeal.
Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes.
Turn off the heat.
Add the butter, and stir until melted
Mushrooms
Preheat oven to 450 degrees.
Cut cold polenta into squares, transfer to a baking sheet, and brush tops with oil; sprinkle with fontina.
Toss mushrooms with shallot, thyme, oil, and salt.
Top each square with mushroom mixture.
Roast until polenta is crisp on bottom and mushrooms are wilted and golden brown.