Recipe - Polenta Pasticciata Con Salsa Di Funghi - (Layers Of Polent

2 cup Water
2 cup Milk
1/3 cup Butter
Salt; to taste
Freshlyground black pepper;
to taste
1 1/3 cup White polenta
One fourth cup Dry white wine
2 cup Cream
6 cup Fontina cheese
2 cup Grated Parmigiano Reggiano
4 cup Mixed mushrooms (porcini;
chanterelles,
Morels; champignon)
2 Garlic cloves
2 tablespoon Extravirgin olive oil
1 cup Chicken stock
One fourth cup Finelychopped flatleaf
parsley

Bring to a boil the water, milk, a pinch of salt and butter. When the
mixture reaches boil, pour in the polenta flour in a stream, mixing
continuously. Cook for approximately 45 minutes. (The polenta will be
cooked when it pulls off the sides). When the polenta is cooked, pour it
into 4 shallow, lightlybuttered baking dishes into layers of approximately
1/2inch high. Shake to set, and let cool in refrigerator covered with
clear plastic wrap. In a deep pan, heat the cream. Add the 4 cups of
fontina cheese and stir until the cheese is melted. In a deep buttered
baking dish, set one layer of polenta. Then pour 1/3 of the fontina cheese
mixture, sprinkle with ParmigianoReggiano. Follow with another layer of
polenta, another layer of fontina cheese and so on until finished. Top off
with remaining shavings of fontina and ParmigianoReggiano. Bake in a
preheated oven at
425 degrees for 20 minutes. While the polenta is baking, clean, wash
and drain the mushrooms well. Slice the garlic and cook until golden in 2
tablespoons of olive oil. Add the cleaned mushrooms, stir until all water
evaporates (approximately 10 minutes). Add the wine; allow it to evaporate
and then add the chicken stock. Let cook for 5 minutes, add parsley and
cook an additional 2 to 3 minutes. Salt and pepper to taste. To serve, cut
the polenta into rectangles with a spatula and pour the mushroom sauce over
it. Sprinkle with parsley. this recipe yields 10