Layered Mushroom, Marscarpone and Polenta Bake (Polenta Concia)

I LOVE Polenta.  Sort of corn bread, but instead of the bread texture, it comes out sweet, creamy and closer to a pudding with hints of bread.

By itself, it is similar to grits.  That is very little taste, but is wonderful to flavor.  This particular dish is a perfect example.  After the polenta is made in a skillet (that bread pudding consistency), the polenta is then baked to add a crunchy top texture.  Then comes the flavors, grilled onions, pine nuts, mushrooms and a cheesy Mascarpone sauce.  All made pretty by layering like a sandwich and extra fresh Thyme added for a garnish.

This would be a Primo Course on an Italian table.  Soups, Salads, Pasta, Rice, Risotto and as here, polenta are the usual suspects for the course following the Antipasto and before the Meat (Secondo) and vegetables (Contorni) course.

But that's at a formal 5 course Italian meal.  I made these as a sandwich for a soup and sandwich lunch (more on that later)...

OK, here's what I did...

Layered Mushroom, Marscarpone and
Polenta Bake 

(Polenta Concia)

Ingredients

• 3/4 Cup Uncooked Polenta (cooked according to directions on the box)
• 1 Medium Red Onion, Cut into rings
• 4 TBS Butter
• 1 Cup Mushrooms, diced
• 2 Cloves Garlic, minced
• 1 TBS Fresh Thyme, chopped
• 8 oz Marscarpone Cheese
• 1/2 Cup Milk
• 1 Pinch Nutmeg

Cooking Directions

1. ADD SALT AND PEPPERT TO TASTE
2. OK, start with the cooked polenta while it is still soft and somewhat pour-able. Move this to a jellyroll pan and flatten to about 1/4 to 1/2 inch deep. Now allow it to set (about an hour and a half at least).
3. Cut the polenta into squares (or use cookie cutters for any appropriate design for any holiday).
4. Place the squares under a broiler for 5 minutes, until they just begin to toast, flip them over and repeat for only 3 minutes. Keep an eye on them, they go from toasted to burnt pretty quick.
5. While the polenta is baking, start the toppings and sauce.
6. in a large saute pan, over medium high heat, melt the butter until just before it starts to brown.
7. Add the onions and saute until soft and just starting to turn color.
8. Add the garlic and saute for a minute more.
9. Add the mushrooms, thyme and pine nuts and continue to saute for 2 minutes.
10. Meanwhile, in a seperate small saute pan, over medium low heat, warm the milk to just at simmer stage.
11. Add the Mascarpone cheese and whisk until combined. Continue to whisk until the sauce begins to thicken, about 5 minutes.
12. Add the nutmeg and whisk until mixed and remove from heat.
13. OK, now just layer and serve... A polenta square on the bottom, @a TBS of mushroom/onions in the middle, a TBS of Cheese sauce, another square of polenta, another TBS of Mushroom/onions and topped with more cheese, garnished with some more fresh thyme leaves.
14. Serve WARM and ENJOY!!!

I served this as part of my meatless Monday, along with a wonderful crock pot easy Pepper Soup (come back tomorrow for that post).

These are simply FANTASTIC, so much flavors in the simple polenta, and they look spectacular in their rustic charm!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Authentic Italian Recipes"!!!

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook!  So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

In order to join you need to start following the group board as well as at least one of my boards.

And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest