Baked Mushrooms and Polenta Gratin Recipe

Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x12-inch baking dish.

Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add cornmeal in a slow stream whisking. Whisk in 1 tablespoon oil and ¼ teaspoon sage. Reduce the heat and simmer stirring frequently with a wooden spoon until very thick about 20 minutes. Stir in 3 tablespoons Parmesan cheese.

Meanwhile melt 1 tablespoon butter with 1 tablespoon oil in a large frying pan over medium-high heat. Add 1/2 of the mushrooms ¼ teaspoon of each of the salt and sage and 1/8 teaspoon of the pepper. Cook stirring frequently until mushrooms are golden about 5 minutes. Remove. Repeat with remaining mushrooms 1 tablespoon each butter and oil ¼ teaspoon salt and sage and 1/8 teaspoon black pepper.

Pour 1/2 of the polenta into the prepared baking dish and spread in an even layer. Top with 1/2 of the mushrooms followed by 1/2 of the Fontina cheese and 2 tablespoons Parmesan cheese. Repeat with remaining polenta mushrooms Fontina and Parmesan cheeses.

Bake in the preheated oven until cheese is bubbling about 15 minutes.