4 1/2 cups waterforum.8cyber.com!IE
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1 1/2 teaspoons salt
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}3r八度網上論壇1 1/2 cups coarse or medium cornmeall|h        QK8d/s
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3 tablespoons olive oilpO7x#lCX
3/4 teaspoon dried sage
v6|;CYB1o)giw'Gforum.8cyber.com7 tablespoons grated Parmesan y3e'x]4{$WAPv"p
2 tablespoons butter
&`}T5M1j#X|'e八度網上論壇1 1/2 pounds mushrooms, sliced thin&Z"|D
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1/4 teaspoon fresh-ground black pepper
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V@6 ounces fontina, grated
-Fz;Sx-K3w*L八度網上論壇Nutrition InfoServing size: 4 servings
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Calories: 578 kcal
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c.n{BzCarbohydrates: 48 g

jW[R#W$y&j!o"uDietary Fiber: 5 gforum.8cyber.com!E3R!@#F+rC
Fat: 33 g
o;z*y&wn;f"u]八度網上論壇Protein: 23 g八度網上論壇g5Ja
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Sugars: 3 g
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,rT)i-{!{A%h+KTo contrast with the cheese here, look for a wine with both good acidity and well-delineated fruit flavors. The earthy red-berry flavors and refreshing tartness of a Bourgogne Rouge, the basic red wine of Burgundy, will be perfect.
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xz.C`5rforum.8cyber.com2. Cooking Directionsforum.8cyber.com.Y;n*~,G#i|*\b
Heat the oven to 350 degrees F. In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in 1 tablespoon of the oil and 1/4 teaspoon of the sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons of the Parmesan.forum.8cyber.com:J|
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Meanwhile, butter an 8-by-12-inch baking dish. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add half the mushrooms, 1/4 teaspoon each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the mushrooms are golden, about 5 minutes. Remove. Repeat with the remaining mushrooms, 1 tablespoon each butter and oil, 1/4 teaspoon each salt and sage, and 1/8 teaspoon pepper.        Xf'?oh
Pour half the polenta into the baking dish and spread in an even layer. Top with half the mushrooms, followed by half of the fontina and 2 tablespoons of the Parmesan. Repeat with the remaining polenta, mushrooms, fontina, and Parmesan. Bake until the cheese is bubbling, about 15 minutes. forum.8cyber.com-Wa'em,qr9`t
Yield: 4 servings (Serving size: 4 servings)