Inspired in part by a recipe in Yotam Ottolenghi’s “Plenty”; the polenta technique comes fromGolden Pheasant polenta. Look for shimeji mushrooms in Asian markets; or substitute another mushroom such as oysters.
1 cup polenta
4 cups water
1 1/4 tsp salt
1/2 stick unsalted butter
6 ounces crimini mushrooms, sliced
4 ounces shimeji mushrooms, bottoms removed
2 fresh shiitake mushrooms, stems removed, sliced
1 clove garlic, minced
1 sprig fresh rosemary
1/4 pound fontina cheese, sliced, torn in shreds
Heat the oven to 350 degrees.
Put the polenta in a 2 quart gratin dish; stir in the water and 1 tsp salt. Bake 45 minutes. Stir in 2 Tbsp butter; bake 15 minutes. Taste; add more salt if necessary.
Meanwhile, heat remaining 2 Tbsp butter in a skillet over medium-high heat. Add the mushrooms; sprinkle with remaining 1/4 tsp salt or to taste. Cook, stirring frequently, until the mushrooms give up their moisture, about 5 minutes. Add the garlic and rosemary; cook until the mushrooms are dry, 3 to 4 minutes.
When the polenta is done, distribute fontina and mushrooms over the top; bake until cheese has melted and begins to brown about 5 minutes.
Yield servings: 6 as appetizers; 4 as main course
