Baked Polenta With Mushrooms

Ingredients

 * 4 1/2 	cups water
 * 1 1/2 	teaspoons salt
 * 1 1/2 	cups coarse cornmeal or cornmeal
 * 2 	tablespoons olive oil
 * 2 	garlic cloves, minced
 * 3/4 	teaspoon dried sage
 * 7 	tablespoons freshly grated parmesan cheese
 * 3 	tablespoons butter
 * 1 1/2 	lbs mushrooms, sliced thin (I like button mushrooms but use any of your choice or a combination)
 * 1/2 	teaspoon freshly ground coarse black pepper
 * 6 	ounces grated Fontina cheese
 * garnish with chopped fresh parsley leaves

Directions

 * 1) Heat oven to 350°F.
 * 2) In medium saucepan, bring the water and 1 teaspoon salt to a boil.
 * 3) Add the cornmeal in a slow stream, whisking.
 * 4) Whisk in tablespoon of the butter 1/4 teaspoon of the sage.
 * 5) Reduce the heat and simmer, stirring frequently with a wooden spoon, until vey thick, about 20 minutes.
 * 6) Stir in 3 tablespoons of the Parmesan.
 * 7) Meanwhile, butter an 8"x12" baking dish.
 * 8) In a large frying pan, melt 1 tablespoon of the butter and 1 tablespoon of the oil over moderately high heat.
 * 9) Add half the mushrooms, 1/2 of garlic 1/4 tsp each of the salt and sage and 1/4 tsp of the pepper.
 * 10) Cook, stirring frequently until the mushrooms are golden, about 5 minutes.
 * 11) Remove.
 * 12) Repeat with remaining mushrooms, salt, garlic, salt, sage and pepper.
 * 13) Pour half the polenta into the baking dish and spread in an even layer.
 * 14) Top with half the mushrooms, followed by half of the Fontina and 2 tablespoons of the Parmesan.
 * 15) Repeat with remaining polenta, mushrooms, Fontina and Parmesan.
 * 16) Bake until cheese is bubbling, about 15 minutes.
 * 17) Sprinkle with fresh chopped parsley