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    You are in: Home / Recipes / Baked Polenta With Mushrooms Recipe
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    Baked Polenta With Mushrooms

    Baked Polenta With Mushrooms. Photo by Lori Mama

    1/1 Photo of Baked Polenta With Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Manami's Note:

    This needs nothing more than a green salad and a berry-flavored wine such as; Bourgogne Rouge or Burgundy would be perfect. This can be used for a diabetic diet in moderation, as a side dish. Of course hot bread goes without saying. Forgot to include Food & Wine Magazine.Update: 11/01/08 Thanks to Lori Mama; she suggests making it with chicken broth instead of water - now why didn't I think of that? :)

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    Serves: 6-8



    Units: US | Metric


    1. 1
      Heat oven to 350°F.
    2. 2
      In medium saucepan, bring the water and 1 teaspoon salt to a boil.
    3. 3
      Add the cornmeal in a slow stream, whisking.
    4. 4
      Whisk in tablespoon of the butter 1/4 teaspoon of the sage.
    5. 5
      Reduce the heat and simmer, stirring frequently with a wooden spoon, until vey thick, about 20 minutes.
    6. 6
      Stir in 3 tablespoons of the Parmesan.
    7. 7
      Meanwhile, butter an 8"x12" baking dish.
    8. 8
      In a large frying pan, melt 1 tablespoon of the butter and 1 tablespoon of the oil over moderately high heat.
    9. 9
      Add half the mushrooms, 1/2 of garlic 1/4 tsp each of the salt and sage and 1/4 tsp of the pepper.
    10. 10
      Cook, stirring frequently until the mushrooms are golden, about 5 minutes.
    11. 11
    12. 12
      Repeat with remaining mushrooms, salt, garlic, salt, sage and pepper.
    13. 13
      Pour half the polenta into the baking dish and spread in an even layer.
    14. 14
      Top with half the mushrooms, followed by half of the Fontina and 2 tablespoons of the Parmesan.
    15. 15
      Repeat with remaining polenta, mushrooms, Fontina and Parmesan.
    16. 16
      Bake until cheese is bubbling, about 15 minutes.
    17. 17
      Sprinkle with fresh chopped parsley.

    Ratings & Reviews:

    • on July 08, 2007


      Very good, but I think the polenta itself is slightly bland and needs more spices (more sage, some pepper, and maybe some garlic). I doubled the garlic, and to the mushrooms, I added 1/2 t dried rosemary. I left out the butter and salt entirely, adding 1 T oil olive to the polenta and sautéing everything in 2 T olive oil (BTW, I managed to get all the mushrooms into one big skillet, so I sautéed everything at once). This was my first experience with Fotina cheese. I liked it, but it was expensive ($10/lb here), so next time, I'd substitute something cheaper (probably mozzarella).

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2011


      I also cut this in half and did one layer (used a 9.9) Upped the herbs a little, doubled the garlic (i always do) added some rosemary and thyme. Fantastic! This was my first time making polenta, and eating it. Fiance's first too and we both loved this! Served with Haricot Vert - French Green Beans With Garlic and Sliced Almonds Very filling meal. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 01, 2008


      We loved this recipe. Very nice change of pace as a side for our meal. I did change a few things though. I used chicken both instead of the water, I halved the amounts (only 2 of us) and I only did one layer instead of the two. Delicious! :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baked Polenta With Mushrooms

    Serving Size: 1 (279 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 363.7
    Calories from Fat 200
    Total Fat 22.2 g
    Saturated Fat 10.9 g
    Cholesterol 53.2 mg
    Sodium 958.5 mg
    Total Carbohydrate 28.3 g
    Dietary Fiber 3.4 g
    Sugars 2.5 g
    Protein 15.6 g

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