Oh dear. I have fallen in love with another dish that requires the purchasing of foreign cheeses. The good news is my husband LOVES this and its GLUTEN FREE so it looks like its going to be a staple around our house.
There is a restaurant in Park City called RedRock that we eat at every trip. It has the most delicious wild mushroom polenta dish that is served on a bed of house marinara. It is TO DIE FOR. I assumed it was complicated to make, or else why isnt everyone in the world eating pounds and pounds of polenta???? Turns out - its SOOOO easy. Basically like making cream of wheat and stirring in a bunch of cheese, then baking it. We tried it for dinner tonight and it was quick and delicious!!! I highly recommend it.
This recipe is from the NY times. Use it as a base and vary it however you like. I used gorgonzola cheese instead, but you could easily sub any kind of cheese and add in any stir ins (like bacon, peppers, mushrooms, etc.) Also, once you bake this - you could top it with just abut anything.
1/2 pound (one cup) finely ground yellow cornmeal (I used quick cook polenta from a box)
3 tablespoons minced onion
3 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 eggs, beaten
1 1/2 cups of grated Gruyère cheese
1. Preheat oven to 400 degrees.
2. Bring 31/2 cups of water to a simmer in a saucepan. Gradually stir in the cornmeal and onion with a wooden spoon. Simmer, uncovered, for 25 minutes. Stir often. (Mine cooked in about 2 minutes!)
3. Stir the butter, salt, pepper, eggs and 1 cup of the cheese into the cornmeal. (I thought the eggs would scramble but they dont, I had the butter, cheese and eggs all stirred together in a bowl then I just dumped them in and whisked everything up. Smooth as silk!)
4. Spread the mixture evenly in a shallow baking dish. (I used a 9' round glass pie plate) Sprinkle with the remaining cheese and bake until the topping is melted and golden brown, about 10 minutes.
Other Polenta recipes to try:
Basic side dish polenta
Bacon Wrapped eggs with polenta
Lemon basil marinara & polenta stuffed portabello mushrooms
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