Cornmeal Mushroom Casserole |
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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 14 |
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Everyone knows I can never bring just one dish to a potluckI usually prepare several. This is one of my most requested dishes.Gary Maly, West Chester, Ohio Ingredients:
7 cups milk or water |
2 cups cornmeal |
2 pounds fresh mushrooms, coarsely chopped |
1 medium onion, chopped |
3/4 cup chopped sweet red pepper |
2 garlic cloves, minced |
2 tablespoons olive oil |
1/4 cup soy sauce |
1/3 cup king arthur unbleached all-purpose flour |
4 cups half-and-half cream |
1 cup (4 ounces) shredded monterey jack cheese |
1 cup (4 ounces) shredded cheddar cheese |
1 cup grated parmesan cheese |
Directions:
1. In a large saucepan, bring milk to a boil. Slowly whisk in cornmeal until blended. Cook and stir until thickened. Spread into two greased 13-in. x 9-in. baking pans. Cover and refrigerate overnight.
2. In a skillet, saute the mushrooms, onion, red pepper and garlic in oil until tender. Add soy sauce; cook for 8-10 minutes or until liquid is absorbed. Sprinkle with flour; cook and stir until blended. Gradually stir in cream; cook and stir until thickened.
3. Remove cornmeal crust from pans; place one in a greased 4-qt. baking dish (lasagna pan). Top with half of the mushroom mixture; sprinkle with half of the cheeses. Top with the second cornmeal crust and remaining mushroom mixture and cheeses.
4. Cover and bake at 350° for 35 minutes. Uncover; bake 15 minutes longer or until lightly browned. Let stand 15-20 minutes before cutting. Yield: 14-16 servings.
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