Delicious served as is, or with a marinara sauce or other complimentary-flavored sauce, this makes a wonderful meatless entree or hearty side dish.

Baked Polenta with Provolone,
Roasted Peppers and Mushrooms

Polenta:
8 cups water
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 cups polenta
1/4 cup roasted red peppers, well dried and diced
1/4 cup Wisconsin Parmesan Cheese, grated
2 tablespoons butter
1 teaspoon red pepper flakes

 

Mushrooms:
1 tablespoon butter
4 cups (8 to 10 ounces) sliced fresh mushrooms, e.g. mixture of portobello, cremini, shitake
1 teaspoons garlic, minced
1 cup heavy cream
1/2 cup parsley, minced
Salt and pepper

 

10 to 12 thin slices (8 ounces) Wisconsin Provolone Cheese

1. Preheat oven to 375°F (190°C).
2. For Polenta: In deep saucepan, bring water, salt, pepper, rosemary and thyme to rolling boil. Add polenta in slow, steady stream, stirring constantly. Reduce heat to medium and continue stirring 5 minutes. Add diced red pepper. Reduce heat to low and cover. Cook 45 minutes, stirring occasionally. Add Parmesan, 2 tablespoons butter and red pepper flakes. Stir well; set aside.
3. For Mushrooms: Melt butter in skillet. Add mushrooms and garlic. Cook 10 minutes, stirring occasionally. Add heavy cream, parsley, salt and pepper. Cook at gentle boil until cream reduces and thickens, 10 to 15 minutes.
4. Butter 9 x 13-inch baking dish and spread half the polenta over bottom. Cover with half the slices of provolone, tearing slices to fit when necessary. Spread mushrooms over. Spread remaining polenta over and top with remaining provolone slices.
5. Bake about 15 minutes or until cheese melts, browns slightly and casserole is hot.
6. Let sit until the polenta sets and can be cut in servings (it will still be quite soft).

Serves 24 as an appetizer, 8 to10 as an entrée.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.