Wild Mushroom And Polenta Casserole

📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Sides A flavorful and earthy casserole combining creamy polenta with savory wild mushrooms and melted cheese. Perfect as a comforting side dish or vegetarian main.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	25 mins	15 mins	6 servings

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🔪 Key Equipment

• Medium saucepan
• 8x8 inch or 6-cup casserole dish
• Saute pan

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Ingredients

Polenta and Mushrooms

Measurements	Ingredients	Prep / Notes
3 cups	Chicken stock
1 cup	Polenta
1 tsp	Salt
2 tsp	Red chile powder
2 tbsp	Jack cheese	Grated
2 tbsp	Butter
2 tbsp	Olive oil
1/2 lb	Exotic mushrooms	Or 1 cup dry porcini mushrooms, reconstituted

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Instructions

Step 1: Making the Polenta

1. Bring 3 cups chicken stock to a boil in a medium saucepan.
2. Stir in 1 cup polenta and add 1 tsp salt.
3. Lower heat and cook for 10 minutes until thickened.
4. Add 2 tsp red chile powder, 2 tbsp Jack cheese, and 2 tbsp butter, and mix well.
5. Let rest 5 minutes off heat, then place in an oiled 8x8-inch or 6-cup casserole dish.

Step 2: Preparing the Mushrooms and Baking

6. Wipe 1/2 lb exotic mushrooms with a damp paper towel and slice thinly (if dry, reconstitute and rough chop).
7. Place 2 tbsp olive oil in a saute pan over medium heat and saute mushrooms for 2 minutes.
8. Add Madera, salt, and pepper, and cook for another 2 minutes.
9. To serve, heat polenta for 10 minutes in a 350-degree oven and reheat mushrooms, placing them on top of the polenta until fragrant and hot.

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💡 Make-Ahead & Storage: Assemble the polenta and mushrooms separately, then reheat and combine just before serving.

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Original Recipe Scan