All Easy Recipes. Cook all that you can cook. Polenta With Cream Sauce And Mushrooms
(Polenta Pasticciata)
 
What You Need:            (Serving Size: 6)
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  • 1½ quarts water
  • 2 teaspoons salt
  • 1½ cups finely ground polenta or yellow corn meal

    BESCIAMELLA FOR POLENTA
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 2 cups milk
  • ½ cup heavy cream
  • Pinch of ground nutmeg
  • 1 teaspoon salt
  • Pepper
  • ¾ cup freshly grated imported Parmesan cheese
  • ¾ pound fresh mushrooms, thinly sliced

    • How To Cook:
    1. In a heavy 3- to 4-quart saucepan, bring the water and salt to a bubbling boil over high heat. Pour the polenta or corn meal slowly into the boiling water, making sure that the boiling never stops, and stirring constantly to keep the mixture smooth.

    2. Reduce the heat and simmer the polenta, stirring frequently, for 20 to 30 minutes, or until it is so thick that the spoon will stand up unsupported in the middle of the pan.

    3. Spoon the polenta out onto a large buttered baking dish or baking sheet and,with a metal spatula or knife, spread it into a thin layer approximately 8 by16 inches. Refrigerate the polenta for about 2 hours, or until it is very firm.

    BESCIAMELLA FOR POLENTA:
    1. In a heavy 2- to 3-quart saucepan, melt 3 tablespoons of the butter over moderate heat and stir in the flour. Remove the pan from the heat and pour in the milk and cream, beating with a wire whisk until the flour is partially dissolved.

    2. Then return the pan to high heat and cook, stirring constantly with the whisk, until the sauce comes to a boil and is thick and smooth.

    3. Reduce the heat and simmer, still stirring, for 2 or 3 minutes to remove any raw taste. Remove the pan from the heat and stir in the nutmeg, salt and pepper. Then add ½ cup of the grated cheese and set the pan aside.

    4. Melt 2 tablespoons of the butter in a heavy 8-to 10-inch skillet and in it cook the sliced mushrooms, tossing them constantly with a spoon, for 3 or 4 minutes, or until they glisten with butter and are lightly colored.

    5. Preheat the oven to 375°. Cut the polenta in half crosswise and lay one I half in a buttered shallow 8-by-8-inch baking-and-serving dish. Spread half the mushrooms over the polenta and spoon half the besciamella on them.

    6. Place the second half of the polenta on top of the sauce and spread it with the rest of the mushrooms and besciamella. Sprinkle with the remaining ¼ cup of grated cheese.

    7. Bake on the middle shelf of the oven for 25 to 30 minutes, or until the cheeseand sauce are browned and bubbling. Gently cut into squares. Serve at once.

    		 
    		 
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