Mushroom Parmesan Polenta

Total Time
25mins
Prep 5 mins
Cook 20 mins

I like to make this in the evening when I'm in the need for some comfort food!

Ingredients Nutrition

Directions

  1. In small skillet, saute mushrooms in butter until lightly browned, 5 minutes.
  2. Set aside.
  3. Bring water to boil in medium pan.
  4. Gradually add cornmeal, stirring constantly, until mixture is smooth and soupy.
  5. Continue cooking and stirring over medium heat until mixture is as thick as cooked oatmeal.
  6. Stir in cheese and half-and-half.
  7. Season with salt and pepper.
  8. Stir in mushrooms.
  9. Serve immediately.

Reviews

(5)
Most Helpful

I used sliced button mushrooms in mine. Good flavor, made a nice side dish to some grilled chicken.

Mysterygirl October 10, 2002

Excellent. I added a little Stilton Cheese -- it really picked up the flavor. I used 1% milk, also, with terrific results. Thank you.

Brenda Daily November 21, 2003

Delicious. It's not too cheesy but cheesy enough. There's a good balance of the ingredients. At first I thought it was a bit bland, but after eating it for a few moments I liked it more and more. I think initially I wasn't sure what to expect. My husband loved it on his first bite. Now I can't wait to eat more! I would certainly recommend this recipe to others.

Some things I did different: I used polenta rather than cornmeal (not sure if there's a difference). I cooked it with milk instead of water. I made it in the oven as I saw someone else comment in another recipe that it's easier (375F, covered, for about 45 minutes, stirring about every 10 minutes). I also doubled the recipe and it turned out fine.

EK August 20, 2011

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