Proscitto, onion, and mushroom topped polenta

Adapted from: Week of Menus 


Fontina, basil, mushrooms, onions, butter, and milk how can you go wrong??? It is a thing of beauty and one of the most satisfying meals I have made in a long time.  With a little baked asparagus and a hearty salad this is a meal I could have any day of the week. 


You start off by cooking up one onion sliced, 2 cups of sliced mushrooms, 3 tbs of olive oil, salt and pepper.  Cook those until the mushrooms are softened and the onions become translucent. 


















Then bring 3 cups of milk to boil with 2 tbs of butter and some salt/pepper.  Then once it begins to boil whisk in 1 cup of cornmeal.   Keep whisking until the polenta begins to take shape.  



Then slice up 5 slices of thin Prosciutto and set aside.

Then pour your polenta into an 8 x 8 baking pan.  

Then pour all of your cooking onions and mushrooms on top of that. 

Then piles slices of fontina cheese over the mushrooms and onions.  Bake that in a 375 degree oven for 20 minutes.  

Then slice it up into fourths, plate it up with some baked asparagus and you will be one happy camper !!!  

Enjoy !!!