Recipe - Polenta Pasticciata Con Salsa Di Funghi

=== FOR THE SAUCE ===
1 ounce Dried porcini
Three fourths cup Hot water
One half pound Fresh cultivated white
mushrooms
2 tablespoon Unsalted butter
1 tablespoon Extravirgin olive oil
1 small Onion; chopped
One half teaspoon Salt
One fourth teaspoon Freshlymilled white pepper
One half cup Heavy cream
Olive oil or vegetable oil;
for oiling boards
And baking dish
=== BASIC POLENTA ===
1 One half cup Cornmeal
6 cup Water
2 teaspoon Salt
=== ASSEMBLY ===
One half pound Shredded fontina ; (2 cups)
1/3 cup Freshlygrated parmigiano

Recipe title translation: Baked Polenta Casserole With Creamy Mushroom
Sauce And Fontina To begin to prepare the sauce, in a small bowl combine
the dried porcini and hot water and let stand for 45 minutes to 1 hour.
Remove the porcini and squeeze out excess water. Using scissors, cut them
into pieces about the size of your thumbnail. Set aside. Strain the
mushroom liquor through a paper towel or a fine sieve; reserve. Lightly oil
an 8 by 11inch baking pan and set it aside. Lightly oil two large pastry
boards or baking sheets, or a very large scratchproof counter surface. Make
the polenta and when it is cooked, turn it directly out onto the boards,
counter, or baking sheets. Use a large knife or rubber spatula, first
dipped in cold water, to spread out the polenta to a thickness of about 1/2
inch. Allow it to cool and harden, about 20 minutes. Cut it into
approximate 3inch squares. Meanwhile, preheat an oven to 400 degrees.
Continue to make the sauce. Using a soft brush or clean kitchen towel,
remove any dirt from the fresh mushrooms. Don't wash them because water
will alter their texture. Separate the stems from the caps, discarding the
stems if they are tough. Slice the mushroom caps and tender stems thinly.
In a skillet over mediumlow heat, melt the butter with the oil. Add the
onion and saute until softened, about 5 minutes. Add the porcini and saute
for another 5 or 6 minutes to marry the flavors. Add the cultivated
mushrooms and continue to saute until tender, about 5 minutes. Add the
mushroom soaking liquid, salt, and pepper. Allow to simmer gently for 5
minutes, stirring occasionally. Then stir in the cream, and allow the
mixture barely to reach a simmer. Immediately remove the skillet from the
heat. Place half of the polenta squares in a layer on the bottom of the
prepared dish. Spread half of the sauce in a layer over them, then sprinkle
with half of the cheeses. Place another layer of polenta squares over the
cheeses. Spoon the remaining sauce on top and sprinkle with the remaining
cheeses. Place on the middle rack of the oven and bake until the cheese is
melted and golden and the pasticcio is bubbling, about 20 minutes. Remove
from the oven and let settle for 10 minutes before cutting into squares.
Serve hot. Aheadoftime note: This pasticcio can be assembled up to 3 days
in advance, covered, and refrigerated, and then baked just before serving.
Leftover pasticcio reheats well: Cover with aluminum foil and place in a
preheated 375 degree oven for 20 to 30 minutes, depending on whether it is
chilled or at room temperature. This recipe yields 6