Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 1 pound mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 cup heavy cream
- 1/4 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium saucepan, bring the water and salt to a boil. Slowly whisk in the polenta and reduce the heat to low. Cook for 20-25 minutes, stirring occasionally, until the polenta is thick and creamy.
3. Stir in the butter and Parmesan cheese until melted and well combined.
4. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and garlic and sauté for 5-7 minutes, until the mushrooms are tender and browned.
5. Stir in the thyme and season with salt and pepper to taste.
6. Spread the polenta evenly in the bottom of the baking dish. Pour the heavy cream over the polenta and spread the mushroom mixture on top.
7. Sprinkle the breadcrumbs over the mushrooms.
8. Bake for 25-30 minutes, until the top is golden brown and the gratin is heated through.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 307
Fat: 17g
Carbohydrates: 28g
Protein: 10g
Sodium: 634mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- Instead of mushrooms, you can use any other vegetables you like, such as zucchini, eggplant, or bell peppers.
- Instead of heavy cream, you can use half-and-half or milk.
Variations:
- Add cooked sausage or bacon to the mushroom mixture for a heartier dish.
- Top the gratin with additional Parmesan cheese or mozzarella cheese before baking.
- Add chopped fresh herbs, such as parsley or basil, to the mushroom mixture for extra flavor.
Tips and tricks:
- Make sure to whisk the polenta slowly into the boiling water to prevent lumps.
- Use a nonstick skillet to prevent the mushrooms from sticking.
- You can make the polenta and mushroom mixture ahead of time and assemble the gratin just before baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gratin in the oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Mixed green salad with balsamic vinaigrette
Troubleshooting advice:
- If the polenta is too thick, add a little more water or milk to thin it out.
- If the gratin is too dry, add a little more heavy cream or milk to the mushroom mixture.
Food safety advice:
Make sure to cook the mushrooms thoroughly to prevent any foodborne illnesses.
Food history:
Polenta is a traditional Italian dish made from boiled cornmeal. It is often served as a side dish or used as a base for other dishes, such as this gratin.
Flavor profiles:
This gratin is rich and creamy, with earthy flavors from the mushrooms and thyme.
Serving suggestions:
Serve the gratin as a main dish for a vegetarian meal or as a side dish for a meat or poultry dish.
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Region: Italian