Baked Polenta With Mushrooms

==Ingredients==
* 4½ cups water
* 1½ teaspoons salt
* 1½ cups coarse cornmeal or cornmeal
* 2 tablespoons olive oil
* 2 garlic cloves, minced
* ¾ teaspoon dried sage
* 7 tablespoons freshly grated parmesan cheese
* 3 tablespoons butter
* 1½ lbs mushrooms, sliced thin (I like button mushrooms but use any of your choice or a combination)
* ½ teaspoon freshly ground coarse black pepper
* 6 ounces grated fontina cheese
* garnish with chopped fresh parsley leaves
==Directions==
# Heat oven to 350°F.
# In medium saucepan, bring the water and 1 teaspoon salt to a boil.
# Add the cornmeal in a slow stream, whisking.
# Whisk in tablespoon of the butter ¼ teaspoon of the sage.
# Reduce the heat and simmer, stirring frequently with a wooden spoon, until vey thick, about 20 minutes.
# Stir in 3 tablespoons of the parmesan.
# Meanwhile, butter an 8"x12" baking dish.
# In a large frying pan, melt 1 tablespoon of the butter and 1 tablespoon of the oil over moderately high heat.
# Add half the mushrooms, ½ of garlic ¼ tsp each of the salt and sage and ¼ tsp of the pepper.
# Cook, stirring frequently until the mushrooms are golden, about 5 minutes.
# Remove.
# Repeat with remaining mushrooms, salt, garlic, salt, sage and 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 parmesan.
# Repeat with remaining polenta, mushrooms, fontina and parmesan.
# Bake until cheese is bubbling, about 15 minutes.
# Sprinkle with fresh chopped parsley.
Category:Californian Vegetarian
Category:Polenta Recipes
Category:Sage Recipes
Category:Parmesan cheese Recipes
Category:White mushroom Recipes
Category:Cornmeal Recipes
Category:Fontina Recipes
Category:Recipes that need photos