This is a really lovely, creamy side dish that’s perfect for anytime.  I know it has a lot of cheese in it but it really goes a long way - a few bites are plenty.  The original recipe (I think I cut it out of a magazine years ago) says that it serves 8 but you could probably stretch it to 12.  The recipe also calls for 1/2 pound white mushrooms and 1/2 pound “exotic” mushrooms but I would recommend that you just use a total of 1 pound of your choice or what’s handy in your store.

Creamy Polenta and Mushroom Gratin

For the mushroom filling:

1 Tbls. olive oil
2 garlic cloves, minced
1/2 lb. white mushrooms
1/2 lb. assorted exotic mushrooms
1/2 cup dry Marsala
1/4 cup heavy cream
2 Tbls. chopped parsley leaves

For the polenta:

5 cups chicken broth
1/2 tsp. salt
1 1/2 cups yellow cornmeal
2 Tbls. unsalted butter
1/4 cup grated Parmesan
1 1/4 cups coarsely grated mozzarella

1/2 Tbls. unsalted butter
4 tsps. grated Parmesan
1 Tbls. chopped parsley leaves

Preheat the oven to 400 degrees and lightly butter a 2 to 2 1/2 quart gratin dish or other shallow baking dish.

Make the mushroom filling:  In a large heavy skillet heat oil over moderately high heat until hot and saute garlic until fragrant but not browned - about 10 seconds.  Slice mushrooms and add to the garlic with salt and pepper to taste.  Saute until liquid from the mushrooms is evaporated.  Add the Marsala and boil until reduced by half.  Add the cream and parsley and boil whisking, until thickened and reduced to a glaze, 3 to 5 minutes.  Remove the skillet from the heat.

Make the polenta:  In a heavy 3 to 4 quart saucepan, bring the broth with the salt to a boil.  Reduce the heat to a simmer and add the cornmeal in a stream, whisking constantly.  Cook the polenta, whisking constantly, until it begins to pull away from the side of the pan, 3 to 4 minutes.  Remove the pan from the heat and whisk in the butter, Parmesan, and mozzarella.

Pour half of the polenta into the gratin dish, smoothing the top, cover with all of the mushroom filling, and spoon the remaining polenta over the filling.  Dot the polenta with the butter and sprinkle with the Parmesan and parsley.  Let the polenta stand at room temperature for 15 minutes before baking.  The gratin may be prepared up to this point 4 hours ahead and chilled, covered.  Bake the gratin in the middle of the oven for 25 minutes.