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Makes 4 servings
4 1/2 cups water
1 1/2 teaspoons salt
1 1/2 cups coarse or medium cornmeal
3 tablespoons olive oil
3/4 teaspoon dried sage
7 tablespoons grated Parmesan
2 tablespoons butter
1 1/2 pounds mushrooms, sliced thin
1/4 teaspoon fresh-ground black pepper
6 ounces fontina, grated (about 1 1/2 cups)
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1st Keep
 nomoregrays
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