Polenta Pasticciata con Salsa di Funghi (Baked Polenta Casserole with Creamy Mushroom Sauce and Fontina)
Recipe Courtesy of Julia Della Croce
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- Recipe categories: Grains, Cornmeal, Cheese, Vegetables, Mushroom,
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Total Reviews: 3
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By Chef #689787
Houston, Texas
on January 26, 2011
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ADDING 1/2 CUP OF MARSALA WINE MAKES THE DISH PERFECT.
By cdd924_7619349
hyattsville, MD
on December 08, 2007
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I made it for Thanksgiving for my two vegetarian guests but guess what? Everybody wanted to try it and they loved it. The only thing I added to the sauce was a 1/2 cup of marsala wine, and believe me, it was delicious.
By Chef #594356
Santa Rosa, CA
on December 14, 2005
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This recipe was bland, lacked depth, and in need of something such as proccuito. I served it to my family who agreed, and my husband who will eat anything, didn't even eat half of it. A waste of ingredients and time. I am using the left overs to cover in a meaty tomato sauce to give it some flavor.