- 1 cup instant polenta flour
- 1 liter water
- 1 Tbsp salt
- 350 g mixed mushrooms
- 2 Tbsp extra virgin olive oil
- 1 clove garlic, whole
- 1 pinch peperoncino (chili flakes)
- 3 Tbsp white wine
- 1 tsp salt
- 1 tsp parsley, fresh or dried
- 6 slices Raclette cheese
- 1 tablespoon extra virgin olive oil
- cracked black pepper
- For the Mushrooms: Clean mushrooms by cutting the ends. Put them in a colander and pass it under the tap very quickly (make sure that they don’t get too wet), ruffling the contents with your hands to get rid of the dirt fast. Dry with kitchen paper towel.
- For the Polenta: Bring water to boil add some salt to taste.
- Slowly pour in polenta flour. With a whisk stir briskly until smooth.
- Keep stirring until polenta becomes thick and bubbles and cook following cooking times labeled on the package (for the instant one it should be just few minutes).
- Take off heat.
- Take a 9″ by 9″ deep baking pan and coat with extra virgin olive oil.
- Spread the polenta mixture into the pan at a thickness of 1 to 1 1/2 inches.
- Place pan in fridge covered for about 1 hour or untill polenta is firm.
- Take polenta out of fridge and place in a 380 F oven for about 35 minutes or until edges start to brown.
- Meanwhile, while the polenta is in the oven, prepare the mushrooms: Sauté them in a saucepan with extra virgin olive oil, garlic whole and chili flakes. Toss on medium fire for about 5 minutes then pour white wine and cook until they start to color and the wine dissipates. Season with salt and sprinkle with parsley. Cover and keep warm.
- Place raclette slices on top of the polenta and put back into oven and bake till cheese is melted and bubbling.
- Take polenta out of oven and cut into equal squares.
- Place mushrooms on top of the melted cheese.
- Serve hot with a drizzle of extra virgin olive oil, or even a flavored olive oil of your choosing, and a dusting of fresh cracked black pepper.
- Serving Size: 4 servings