Wild Mushroom & Polenta Casserole

2-3/4 c. water
1-1/4 c. medium- to coarse-ground yellow cornmeal*
1/2 t. kosher salt
2 T. extra-virgin olive oil
1-1/2 lbs. mushrooms, preferably wild, trimmed and thickly sliced
1 small red onion, finely chopped
2/3 c. dry white wine or low-sodium vegetable broth
1-1/2 T. chopped fresh rosemary
1-1/2 T. chopped fresh sage
1/4 t. ground pepper
6 oz. Taleggio or fontina cheese, finely diced (can also use brie or gouda)
1/2 c. freshly grated Parmigiano-Reggiano cheese

Bring water to a boil in a large saucepan. Gradually whisk in cornmeal and salt. Reduce heat to low and cook, stirring constantly, until the polenta is very thick, 4-5 min. Scrape onto a clean cutting board and spread into an 8"-wide slab.

Preheat oven to 350 degrees. Coat an 8" baking dish with cooking spray.

Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they start to brown, 12-15 min. Add onion and cook, stirring, until softened, 3-5 min. Stir in wine or broth, rosemary, sage, and pepper, and cook for 1 min. Remove from heat.

Cut the cooled polenta into 12 pieces about 1/2" wide. Arrange half the strips in the prepared dish. Top with half the mushroom mixture, half the Taleggio or fontina, and half the Parmigiano-Reggiano. Top with the remaining polenta, mushroom mixture, and cheeses. (To make ahead, stop here, cover, and refrigerate for up to 1 day. Uncover and let stand at room temperature for 1 hour before baking.)

Bake until brown and bubbling, 40-45 min. Let cool for 10 min. Cut into 6 pieces to serve.

Serves 6.

Eating Well magazine, May/June 2015, p. 78.