Three-Cheese Polenta With Sauteed Mushrooms and Ham
1cup shredded mozzarella cheese
1cup shredded Fontina cheese
1⁄4cup freshly grated parmesan cheese
12ouncesfresh mushrooms, preferably combination shiitake, oyster and white
3ounces thinly sliced black forest ham (or prosciutto)
1⁄8teaspoonfresh ground pepper
1 1⁄2teaspoonslemon juice
Serving Size: 1 (517) g
Servings Per Recipe:4
Calories from Fat 462 g62 %
Total Fat 51.4 g79 %
Saturated Fat 25 g124 %
Cholesterol 134.8 mg 44 %
Sodium 1767.1 mg 73 %
Total Carbohydrate42.5 g 14 %
Dietary Fiber 4.6 g18 %
Sugars 3.6 g14 %
Protein 31.3 g 62 %
Heat oven to 350 degrees.
Lightly butter shallow 6-cup casserole.Heat 2 cups broth in medium saucepan to boiling.Stir remaining broth and the cornmeal together until smooth, then gradually stir into boiling broth.Cook, stirring constantly, over medium heat until polenta cleans side of pan, about 10 minutes.
Spoon half the polenta into prepared casserole and smooth top with spatual.Sprinkle with half the cheeses.Pour cream evenly over cheese.Spoon remaining polenta over top and smooth.Sprinkle with remaining cheeses.
Bake until bubbly and browned, about 25 minutes.Let stand 10 minutes before serving.
Meanwhile, remove stems from shiitakes.Trim stems of oyster and white mushrooms.Wipe all muhsrooms clean with damp papertowel.Cut large ones in half.Cut ham into thin slivers.Peel garlic and finely chop with parsley.
Heat oil and butter in large heavy skillet over medium heat.When foam subsides, add shiitakes and saute, turning occasionally, until evenly browned, about 5 minutes.Add oyster and white mushrooms; saute, stirring constantly, until lightly browned, about 3 minutes.Sprinkle with salt and pepper.Add ham and garlic mixture.Cook, stirring constnatly, about 1 minute.Sprinkle with lemon juice and stir.