Polenta Gratin with Mushrooms and Fontina
Indulge in the irresistible comfort of Polenta Gratin with Mushrooms and Fontina, a dish that combines creamy layers of slow-cooked polenta, earthy sautéed mushrooms, and melty Fontina cheese. Perfectly seasoned with garlic and fresh thyme, this hearty gratin delivers a symphony of flavors in every bite. Topped with a golden crust of bubbling cheese and garnished with fresh parsley, it’s a visually stunning dish that’s as satisfying to eat as it is to serve. Ready in just about an hour, this recipe is perfect for cozy family dinners or an impressive vegetarian entrée at your next gathering.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup coarse polenta
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 0.5 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 12 ounces cremini or button mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1.5 cups Fontina cheese (shredded)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large saucepan, bring the water to a boil and add 1 teaspoon of salt.
Slowly whisk in the polenta in a steady stream to prevent lumps.
Reduce the heat to low and cook, stirring frequently, for 25 minutes or until the polenta is thickened and creamy.
Stir in the butter and Parmesan cheese, then remove the pot from heat. Set the polenta aside to cool slightly.
In a large skillet, heat the olive oil over medium heat.
Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the minced garlic, fresh thyme, 0.5 teaspoon of salt, and 0.25 teaspoon of ground black pepper. Cook for an additional minute, then remove from heat.
Spread half of the prepared polenta into the bottom of a greased 9x9-inch (or similar) baking dish.
Layer half of the cooked mushrooms evenly over the polenta.
Sprinkle half of the shredded Fontina cheese over the mushrooms.
Repeat the layers with the remaining polenta, mushrooms, and Fontina cheese.
Bake the gratin in the preheated oven for 15-20 minutes, or until the cheese is bubbling and lightly golden on top.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley, and serve warm.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 5490 mg | 239% | |
| Total Carbohydrate | 177.7 g | 65% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 8.0 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1748 mg | 134% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1558 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
