Roasted Mushroom Baked Polenta

I had some button and shitake mushrooms in the fridge, so this was a good way to use them up.

Roasted Mushroom Baked Polenta

1 pound white button mushrooms, quartered
1 pound shiitake mushrooms, stems discarded and caps quartered
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

2 tbsp butter
1 small onion, chopped
4 cups water or chicken stock, divided
1 1/2 cups cornmeal (polenta)
1 cup grated Parmigiano-Reggiano cheese, divided

Preheat oven to 375º. Toss the mushrooms with olive oil, salt and pepper and place in a large casserole dish. Roast in the oven for 20 minutes.

While mushrooms are baking, heat a very large skillet over medium heat. Add butter and warm. Add onion and sautee until translucent, about 5 minutes. Add in 2 cups water and bring to a boil. Combine cornmeal and remaining water and gradually add to the sauce pan, stirring constantly. Reduce heat and simmer 15 minutes until thickened.

Remove mushrooms from oven. Pour half the polenta over the mushrooms and stir. Top with half the cheese. Pour remaining polenta over and top with remaining cheese. Place in the oven and bake for 30-40 minutes or until done. Remove from oven and let set for 5 minutes. Serve warm.