Broiled Polenta With Mushrooms and Cheese
photo by justcallmetoni
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1⁄2 cup boiling water (optional)
- 1⁄2 cup dried porcini mushrooms, in pieces (optional)
-
Polenta
- 3 cups water
- 1⁄2 teaspoon salt
- 1 cup cornmeal
-
Mushroom Mixture
- 2 tablespoons olive oil
- 1 1⁄2 cups mushrooms, diced (use 2 cups if you omit the porcini)
- 1 large garlic clove, minced
- 1 tablespoon dry white wine
- 1⁄8 teaspoon salt
-
Cheese Toppings
- 1⁄2 cup mozzarella cheese, shredded
- 1⁄2 cup smoked cheddar cheese or 1/2 cup mild provolone cheese, shredded
- ground black pepper
directions
- If you use the porcini mushrooms, pleace them in a bowl, cover with the boiling water, and set aside for about 10 minutes.
- In a saucepan, bring the 3 cups water and salt to a rapid boil.
- Add the cornmeal in a thin, steady stream, whisking to prevent lumps.
- Lower the heat to simmer for about 10 minutes, stirring often to prevent sticking until the polenta thickens.
- While the polenta cooks, strain the porcini mushrooms and rinse them.
- Heat the oil in a skillet and saute the 1 1/2 cups mushrooms, garlic, and porcini on medium heat until the oil is absorbed, stirring occasionally.
- Stir in the wine and add salt.
- Simmer gently for another minute or two.
- Preheat the broiler.
- Spread the polenta in and oiled pie plate or casserole dish.
- Sprinkle the mozzarella on the polenta.
- Spoon the sauteed mushrooms over the mozzarella and finish with a layer of the smoked cheddar and/or provolone.
- Add pepper to taste.
- Broil for 3-5 minutes until cheese is golden brown, and serve bubbling hot.
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Reviews
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This one is a KEEPER! I realized right after I lovingly spread the shredded cheese evenly on the top that I had forgotten the wine/sherry...after I had made a special trip to the liquor store!! It was still delicious without the alcohol but I anticipate even better results next time. This was the first time I made polenta from scratch instead of buying the tube and slicing it up - and it was absolutely fantastic. Broiled 5 mins - perfection. Thanks :)
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Fabulous! This was easy to put together (even for my first attempt at making polenta), and turned out great! The addition of white wine to the mushrooms was perfect - don't skip that! I added some fresh basil to the mushrooms, and added about 1T of parmesan, but otherwise made according to directions. This recipe is a keeper!
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This is a great recipe! I did make some slight modifications. I substituted low sodium chicken broth for the water and added some shredded cheddar to the polenta (this was good enough to eat by itself!). I also used dry sherry instead instead of wine with the mushrooms and added a splash of worcestershire sauce because I feel it just goes so well with mushrooms. This resulted in an excellent side dish that paired very nicely with the bourbon marinated turkey tips that I grilled up. Thanks for sharing!
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Tweaks
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Oh man! This dish is amazing! I love polenta but had been too scared to make it myself as I thought it would be difficult. I couldn't be more wrong,it was so easy and this dish is over the top. I used chicken broth instead of water and added a bit of parmesan cheese. I also served with crostini for dipping like my favorite restaurant does. I'm already dreaming of leftovers :) Thanks for posting this winner!
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This is a great recipe! I did make some slight modifications. I substituted low sodium chicken broth for the water and added some shredded cheddar to the polenta (this was good enough to eat by itself!). I also used dry sherry instead instead of wine with the mushrooms and added a splash of worcestershire sauce because I feel it just goes so well with mushrooms. This resulted in an excellent side dish that paired very nicely with the bourbon marinated turkey tips that I grilled up. Thanks for sharing!
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This was brilliant. I love polenta so I was hoping that this recipe would be good, and it was! I didn't have any porcini so I used 2 c. regular mushrooms. I also used a splash of vegetable broth instead of white wine. My cheese was nicely browned after about 2 mins in the broiler. It was very filling, cheesy, and comforting. Will make again, thanks for sharing!
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Also made this for lunch scaled down for 2 people. I used a combination on crimini and white mushrooms. I found the sauteed mushoom quite good but in need of a little more flavor so I added a couple of leaves of chopped basil. Added a nice flavor and color to the dish. I was tempted to make the mushrooms a bit more saucy but resisted, quite happy with that decision as the polenta gave the dish a good amount of creaminess. I also used fontina in place of the provolone and a part-skim and fat free combo on the mozzarella. Readers may be rolling their eyes at this but its adjustment I often make and have become accustomed to it. My cheese was bubbly in 2 minutes so make sure you watch carefully in the broiling stage. The results were very good and filling. Loved the gooey chese and polenta combo. Serious comfort food that was quick and easy to prepare. Could easily see doing this again and even doing variations including chopped spinach. Thanks Bunny Mom!
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