Ingredients Jump to Instructions ↓

  1. Polenta:

  2. 8 cups water

  3. 2 teaspoons salt

  4. 2 teaspoons black pepper

  5. 1 teaspoon dried rosemary

  6. 1 teaspoon dried thyme

  7. 2 cups polenta

  8. 1/4 cup roasted red peppers, well dried and diced

  9. 1/4 cup Wisconsin Parmesan Cheese, grated

  10. 2 tablespoons butter

  11. 1 teaspoon red pepper flakes Mushrooms:

  12. 1 tablespoon butter

  13. 4 cups (8 to 10 ounces) sliced fresh mushrooms, e.g. mixture of portobello, cremini, shitake

  14. 1 teaspoons garlic, minced

  15. 1 cup heavy cream

  16. 1/2 cup parsley, minced

  17. 10 to 12 thin slices (8 ounces) Wisconsin Provolone Cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F (190°C).

  2. For Polenta: In deep saucepan, bring water, salt, pepper, rosemary and thyme to rolling boil. Add polenta in slow, steady stream, stirring constantly. Reduce heat to medium and continue stirring 5 minutes. Add diced red pepper. Reduce heat to low and cover. Cook 45 minutes, stirring occasionally. Add Parmesan, 2 tablespoons butter and red pepper flakes. Stir well; set aside.

  3. For Mushrooms: Melt butter in skillet. Add mushrooms and garlic. Cook 10 minutes, stirring occasionally. Add heavy cream, parsley, salt and pepper. Cook at gentle boil until cream reduces and thickens, 10 to 15 minutes.

  4. Butter 9 x 13-inch baking dish and spread half the polenta over bottom. Cover with half the slices of provolone, tearing slices to fit when necessary. Spread mushrooms over. Spread remaining polenta over and top with remaining provolone slices.

  5. Bake about 15 minutes or until cheese melts, browns slightly and casserole is hot.

  6. Let sit until the polenta sets and can be cut in servings (it will still be quite soft).


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