Total Time 2 hours, plus at least 2 hours’ cooling
Prep Time 15 minutes
Cook Time 1¾ hours
A hearty polenta casserole makes a wonderful meatless centerpiece. Here, it’s layered with mozzarella, Parmesan and Gorgonzola, and baked in a springform pan, then paired with roasted mushrooms brightened with a quick-to-make gremolata. Plan to prepare the polenta well in advance, at least several hours ahead of serving or preferably the day before, to allow it to firm up. And, better yet, to avoid any last-minute stress.
Ingredients
Yield: 6 servings
1½cups polenta
Salt
5cups water
2tablespoons salted butter, plus more for greasing pan
½cup grated Parmesan
2ounces Gorgonzola, in ½-inch cubes
8ounces fresh mozzarella, sliced ¼-inch thick
Freshly ground black pepper
1pound cultivated large button mushrooms, cut in quarters
4tablespoons extra-virgin olive oil
¼cup roughly chopped parsley
2garlic cloves, grated
1teaspoon grated lemon zest
Pinch of crushed red pepper
Directions
Step 1
Make the polenta: In a heavy pot over high heat, put polenta, 2 teaspoons salt and water. Bring to a boil, then reduce to medium heat, whisking well as the mixture begins to thicken. Reduce heat to low and let polenta cook, whisking occasionally, for 20 minutes until grain has swelled. Whisk in 2 tablespoons butter.
Step 2
Heat oven to 350 degrees. Butter a 9-inch springform baking dish. Using a rubber spatula, add polenta and smooth the top.
Step 3
Sprinkle polenta with Parmesan, dot with Gorgonzola and top with mozzarella. Bake on the middle rack until browned and bubbly, about 45 minutes. Turn the oven temperature to 450 degrees and bake for another 10 minutes, until browned and bubbly. Cool for about 2 hours at room temperature or refrigerate up to overnight to set.
Step 4
Before serving, reheat the polenta and prepare mushrooms: Heat oven to 400 degrees.
Step 5
To a large skillet over medium-high heat, add 2 tablespoons oil and half of the mushrooms, cut-side down. Sear for 2 to 3 minutes until browned. Repeat with the remaining mushrooms.
Step 6
Transfer the mushrooms to a baking sheet, season with salt and pepper, and roast for 10 minutes. (Use this time and temperature to reheat the polenta in the oven. You may need more time, depending on whether you cooled your polenta at room temperature or chilled it in the refrigerator. If reheating from chilled, cover with aluminum foil.)
Step 7
In a large bowl, combine parsley, garlic, lemon and crushed red pepper, and, using your fingers, combine. Add roasted mushrooms and toss to incorporate. Serve on a dish next to the polenta, if you’d like, or on top of the casserole.