Polenta Gratin with Mushrooms & Fontina

What would you say if I told you that this meal took less than 15 minutes? That’s no joke folks!

A few years back, someone at the grocery store introduced me to pre-made polenta in this funny tube. It looked gross, but he was cute, so I feigned interest and bought a funky tube of polenta. Little did I know, he actually knew what he was talking about, go figure.

In truth, I’ve never made polenta from scratch so I have no idea how the taste compares, but I’ve come to love my little tubes of polenta. I usually keep one in my pantry at all times for a super quick meal.

This was one of those nights. Thanks goodness it’s incredibly fast, easy and fancy enough to serve to guests. They’ll think you slaved over the stove for them.

Promise.

Polenta Gratin w/ Mushrooms & Fontina

Polenta Gratin w/ Mushrooms & Fontina

Serves: 4

1 Tube Ready Made Polenta (I prefer plain, but you can use pre-seasoned)

8 oz Mushrooms (Baby Bella or White Button)

4 Slices Fontina Cheese (1/2 C grated)

1/2 Cup 1% Milk

1 Tablespoon Flour

1 Tablespoon Butter

Garlic (2 cloves or to taste. We really like garlic)

Herbs (I used about 1 teaspoon dried Italian blend, but I would recommend fresh if you can)

Cooking Spray

Step 1: Spray 8×8 Baking Dish with Cooking Spray. Heat oven to 500 degrees.

Step 2: Unwrap your Polenta by cutting off both ends quickly with a sharp knife. Then make a single slice along the seam and peel open. This will leave you with a tube instead of forcing you to squeeze it out of the wrapper.

Slice the polenta and layer in the baking dish. You should overlap the slices slightly, but you want a single layer. Don’t do multiple layers or it will be too dry.

Polenta Gratin w/ Mushrooms & Fontina

Step 3: Slice the mushrooms and sauté with the garlic until tender.

Polenta Gratin w/ Mushrooms & Fontina

Step 4: Sprinkle the mushrooms with the flour and stir until mushrooms are coated. Then add the butter and milk, stirring until thickened. Add the herbs.

Polenta Gratin w/ Mushrooms & Fontina

Step 5: Pour the mushroom mixture over the polenta slices.

Polenta Gratin w/ Mushrooms & Fontina

Step 6: Add the cheese.

Polenta Gratin w/ Mushrooms & Fontina

Step 7: Bake at 500 degrees for about 7 minutes or until the cheese is melted and browning.

Polenta Gratin w/ Mushrooms & Fontina

Now plate up that gooey, cheesy goodness and enjoy!

Polenta Gratin w/ Mushrooms & Fontina

Make this even faster by replacing the flour, butter, and milk with ready made Alfredo Sauce. Just toss the sauce with the mushrooms and pour over the polenta. Top with the cheese and bake for the same amount of time.

I used this cheese, found at Trader Joe’s Deli department. The tube of polenta was also purchased from Trader Joe’s but you can find it at most major markets as well as Henry’s, Whole Foods, and Fresh & Easy.

Fontina Cheese

Instead of fresh garlic I used these dry slices. I bought this jar at Homegoods a while back, it’s pretty genius with tons of flavor.

Roasted Garlic Slices

Roasted Garlic Slices

My only other advice…don’t eat dried garlic slices straight out of the jar. My childlike curiosity got the better of me, and it was gross. Learn from my mistakes people.

Otherwise, ENJOY!!

SHOWING THE LOVE!!

Linking to: Funky Junk Interiors, Craft-O-Maniac, The Girl Creative, Making the World Cuter, Savvy Southern Style, Tasty Tuesday Blog Party at Forever Wherever, Ginger Snap Crafts, Blue Cricket Design, Remodelaholic, The Crafty Nest, Addicted 2 Decorating, The Shabby Nest

5 responses

  1. Pingback: Weekly Eats Wednesday | Changing My Destiny

  2. Pingback: 2011 Recap | Changing My Destiny

  3. I just tryed this for lunch. It was sooooo good! I had Trader Joe’s Swiss & Gruyere cheese on hand so I used that instead of fontine, and, as always, I used more butter then the recipe called for. I also added course ground pepper and a bit of red pepper flakes. I can’t wait until dinner to eat the eat the leftovers!

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