1/2 Photos of Broiled Polenta With Mushrooms and Cheese
I love mushrooms and was really drawn to this recipe. I haven't tried it yet. It comes from the cookbook Moosewood Restaurant Cooks at Home, and I am posting it for the Zaar World Tour.
My Private Note
Units: US | Metric
- 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
- 1If you use the porcini mushrooms, pleace them in a bowl, cover with the boiling water, and set aside for about 10 minutes.
- 2In a saucepan, bring the 3 cups water and salt to a rapid boil.
- 3Add the cornmeal in a thin, steady stream, whisking to prevent lumps.
- 4Lower the heat to simmer for about 10 minutes, stirring often to prevent sticking until the polenta thickens.
- 5While the polenta cooks, strain the porcini mushrooms and rinse them.
- 6Heat 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.
- 7Stir in the wine and add salt.
- 8Simmer gently for another minute or two.
- 9Preheat the broiler.
- 10Spread the polenta in and oiled pie plate or casserole dish.
- 11Sprinkle the mozzarella on the polenta.
- 12Spoon the sauteed mushrooms over the mozzarella and finish with a layer of the smoked cheddar and/or provolone.
- 13Add pepper to taste.
- 14Broil for 3-5 minutes until cheese is golden brown, and serve bubbling hot.
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Nutritional Facts for Broiled Polenta With Mushrooms and Cheese
Serving Size: 1 (202 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 186.0
- Calories from Fat 94
- Total Fat 10.5 g
- Saturated Fat 3.9 g
- Cholesterol 17.2 mg
- Sodium 371.0 mg
- Total Carbohydrate 16.7 g
- Dietary Fiber 1.6 g
- Sugars 0.6 g
- Protein 6.6 g