POLENTA PASTICCIATA CON SALSA DI FUNGHI (BAKED POLENTA CASSEROLE WITH CREAMY MUSHROOM SAUCE AND FONTINA)
Steps:
- To begin to prepare the sauce, in a small bowl combine the dried porcini and hot water and let stand for 45 minutes to 1 hour. Remove the porcini and squeeze out excess water. Using scissors, cut them into pieces about the size of your thumbnail. Set aside. Strain the mushroom liquor through a paper towel or a fine sieve; reserve. Lightly oil an 8-by-11-inch baking pan and set it aside. Lightly oil two large pastry boards or baking sheets, or a very large scratchproof counter surface. Make the polenta and when it is cooked, turn it directly out onto the boards, counter, or baking sheets. Use a large knife or rubber spatula, first dipped in cold water, to spread out the polenta to a thickness of about 1/2 inch. Allow it to cool and harden, about 20 minutes. Cut it into approximate 3-inch squares.
- Meanwhile, preheat an oven to 400 degrees F. Continue to make the sauce. Using a soft brush or clean kitchen towel, remove any dirt from the fresh mushrooms. Don't wash them because water will alter their texture. Separate the stems from the caps, discarding the stems if they are tough. Slice the mushroom caps and tender stems thinly. In a skillet over medium-low heat, melt the butter with the oil. Add the onion and saute until softened, about 5 minutes. Add the porcini and saute for another 5 or 6 minutes to marry the flavors. Add the cultivated mushrooms and continue to saute until tender, about 5 minutes. Add the mushroom soaking liquid, salt, and pepper. Allow to simmer gently for 5 minutes, stirring occasionally. Then stir in the cream, and allow the mixture barely to reach a simmer. Immediately remove the skillet from the heat.
- Place half of the polenta squares in a layer on the bottom of the prepared dish. Spread half of the sauce in a layer over them, then sprinkle with half of the cheeses. Place another layer of polenta squares over the cheeses. Spoon the remaining sauce on top and sprinkle with the remaining cheeses. Place on the middle rack of the oven and bake until the cheese is melted and golden and the pasticcio is bubbling, about 20 minutes. Remove from the oven and let settle for 10 minutes before cutting into squares. Serve hot.
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shahnawaz shinwari
[email protected]I'm going to make this recipe for my next dinner party. I think my friends will love it.
Nsubuga Herman
[email protected]This recipe looks delicious, but it seems like it would be a lot of work. I'm not sure if I have the time or patience to make it.
anil kumar
[email protected]I'm not sure what polenta is, but this recipe looks interesting. I'm going to do some research and see if it's something that I would like.
Friday Goodnews
[email protected]I'm not sure if I have all of the ingredients for this recipe, but I'm going to see what I can find. It looks delicious.
Amna Fawad
[email protected]This recipe seems like it would be a lot of work, but it's probably worth it. I'm going to give it a try.
Entertaining Mixer
[email protected]I'm not a big fan of polenta, but this recipe might change my mind.
Faizan Butt
[email protected]I'm always looking for new polenta recipes. This one looks like a keeper.
Michelle Maxwell
[email protected]This recipe reminds me of a dish that my grandmother used to make. I can't wait to try it and see if it tastes as good as hers.
Zaryab Rahman
[email protected]I'm not sure about this recipe. It seems like there are a lot of ingredients and it might be difficult to make.
Md selim Reja
[email protected]This recipe looks delicious! I can't wait to try it.
Alex Tisdale
[email protected]I followed the recipe exactly and the dish turned out perfectly. It was delicious and my family loved it!
Umer Jutt
[email protected]This dish was a bit bland for my taste. I think I would add some more herbs or spices next time.
Shehryar Shabir
[email protected]I had some trouble getting the polenta to cook evenly, but the end result was still delicious. I'll definitely be making this dish again.
labinot Canaj
[email protected]This dish was a bit too rich for my taste, but it was still very good. I think I would use less fontina cheese next time.
Sadat Muhammed
[email protected]I'm not usually a fan of polenta, but this dish changed my mind. The creamy mushroom sauce and fontina cheese really elevate the polenta and make it a delicious and satisfying meal.
baconisgood2eat
[email protected]This is now one of my favorite polenta dishes. It's so easy to make and always turns out great.
Peter Hood
[email protected]I love the flavor combination of the polenta, mushroom sauce, and fontina cheese. It's a hearty and satisfying dish that's perfect for a cold winter night.
Poggers Champers
[email protected]This dish was easy to make and turned out delicious!
Charles GazZola
[email protected]I wasn't sure what to expect from this dish, but I'm so glad I tried it! The polenta was creamy and flavorful, and the mushroom sauce was rich and savory. The fontina cheese was a nice touch, and it all came together perfectly.
Sharlain Wilson
[email protected]This dish was a hit with my family and friends! The creamy mushroom sauce was the perfect complement to the polenta, and the fontina cheese added a touch of richness and flavor. The leftovers were even better the next day.