Cheese And Polenta Pie Recipe
Ingredients
| Polenta (opposite) | ||
| 1/4 cup sliced green onion | ||
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Pepper | 1 Dash | |
| Milk | 1 Cup (16 tbs) | |
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| Sliced mushrooms | 1 4 Ounce, drained | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
Prepare Polenta as directed; divide hot mixture between two 9 x 1 1/2-inch round baking pans.
Cover and chill at least 45 minutes till firm.
For sauce cook green onion in butter till tender.
Stir in flour, salt, nutmeg, and pepper.
Add milk.
Cook and stir till thickened and bubbly.
Stir in 3/4 cup of the mozzarella and the mushrooms.
Heat and stir till cheese is melted.
Spread half of the sauce over one of the Polenta layers in pan.
Unmold the other layer and place atop first layer.
Spread with the remaining sauce; sprinkle with the remaining mozzarella and the parmesan.
Cover with foil.
Bake in 375° oven about 35 minutes or till heated through.
Cut into wedges.
Cover and chill at least 45 minutes till firm.
For sauce cook green onion in butter till tender.
Stir in flour, salt, nutmeg, and pepper.
Add milk.
Cook and stir till thickened and bubbly.
Stir in 3/4 cup of the mozzarella and the mushrooms.
Heat and stir till cheese is melted.
Spread half of the sauce over one of the Polenta layers in pan.
Unmold the other layer and place atop first layer.
Spread with the remaining sauce; sprinkle with the remaining mozzarella and the parmesan.
Cover with foil.
Bake in 375° oven about 35 minutes or till heated through.
Cut into wedges.
Chef
