Polenta (Per Favorite Recipe ds Pepper
For 6 To 8) 1 c Milk
1/4 c Green Onion — sliced 1 c Mozzarella Cheese —
2 tb Butter Or Margarine Shredded
2 tb All-Purpose Flour 1 cn Sliced Mushrooms — drained
1/4 ts Salt 1/4 c Parmesan Cheese — grated
1/8 ts Ground Nutmeg
Prepare Polenta as directed; divide hot mixture between two 9×1 1/2
inch round baking pans. Cover and chill at least 45 mins till firm.
For sauce cook green onion in butter till tender. Stir in flour,
salt, nutmeg, and pepper. Add milk. Cook and stir till thickened and
bubbly. Stir in 3/4 cup of the mozzarella cheese and the mushrooms.
Heat and stir until cheese is melted. Spread half of the sauce over
one of the Polenta layers in pan. Unmold the other layer and place
atop first layer. Spread with the remaining sauce; sprinkle with the
remaining mozzarella and the parmesan. Cover with foil. Bake in 375 F
oven about 35 mins or till heated through. Cut into wedges. Makes 6
to 8 servings.
Yields
6 servings