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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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 :)
-
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!
-
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!
see 12 more reviews
RECIPE SUBMITTED BY
<embed src="http://walkertracker.com/badge/v1/flashbadge.swf?id=Ms*Bindy&date=20070316" width="140" height="200" type="application/x-shockwave-flash" /></embed>
<a href="http://walkertracker.com/walker.php?Ms*Bindy&i=1eb0d8f2e3b" title="A walking community for pedometer geeks">View Ms*Bindy's Step Blog at Walker Tracker</a>