Ingredients
The crust:
- 4 cups water
- 1 cup yellow cornmeal
- ⅓ cup mascarpone
- 2 teaspoons kosher salt
- Freshly ground pepper to taste
The mushrooms:
- 1 ounce dried porcini
- 4 cups water
- 3 pounds mixed wild mushrooms (like portobello, shiitake and cremini), cut into large dice, stems reserved
- ¼ cup olive oil
- 3 shallots, peeled and minced
- 1 cup sherry
- 2 teaspoons kosher salt plus more to taste
- Freshly ground pepper to taste
- 2 eggs
- ⅓ cup chopped Italian parsley
- Nutritional Information
Nutritional analysis per serving (10 servings)
236 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 5 grams protein; 45 milligrams cholesterol; 998 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Ten servings
Preparation
- To make the crust, bring the water to a boil in a medium saucepan. Whisking constantly, add the cornmeal in a very thin, steady stream. Turn the heat as low as possible. Cook for 1 hour, stirring vigorously every 10 minutes.
- Meanwhile, combine the porcini and water in a large saucepan. Simmer for 30 minutes. Drain, reserving the mushrooms and broth. Coarsely chop the porcini and set aside. Return the broth to the pan, add the wild-mushroom stems and simmer slowly until reduced to 1 cup, about 25 minutes. Strain and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the shallots; saute 2 minutes. Add 1 tablespoon of oil and 1/3 of the mixed wild mushrooms; saute until browned and softened, about 5 minutes. Place in a bowl. Repeat until the remaining oil and mushrooms are used.
- With no mushrooms in the skillet, add the sherry and simmer, scraping the bottom of the skillet with a wooden spoon, until reduced to 1/2 cup. Add the mushroom broth, all of the mushrooms, the salt and pepper. Bring to a simmer, cover and cook for 20 minutes. Taste and adjust seasoning. Whisk the eggs in a bowl and whisk in 1 cup of the mushroom mixture. Stir the egg mixture into the skillet. Set aside.
- Preheat the oven to 350 degrees. While the cornmeal mixture is hot, stir in the mascarpone, salt and pepper. Generously brush a 10-inch springform pan with olive oil. Place the polenta in the pan, cover with a sheet of plastic wrap and press it evenly over the bottom and 3/4 of the way up the sides of the pan. Discard the plastic. Spoon the mushrooms into the pan.
- Bake the pie for 1 hour. Garnish with the parsley. Serve hot or, for neater slices, at room temperature.
About 4 hours
Dining and Cooking