Prep 3 mins
Cook 10 mins
I developed this recipe myself, as I find polenta the ultimate comfort food and I love mushrooms! I've made it to suit my tastes, but you could always omit or add more of the cheese, garlic, mushrooms or butter.
- 1⁄4 cup cornmeal
- 1 cup water (or stock)
- 1 pinch salt
- 2 tablespoons of grated parmesan cheese (or more if liked)
- 1 teaspoon butter
- 150 g mushrooms, sliced
- 1 teaspoon butter
- 1⁄2 teaspoon of crushed garlic
- 1 dash balsamic vinegar
- Bring water and salt to the boil in a small saucepan.
- When boiling, add cornmeal.
- Whisk rapidly to prevent lumps.
- When thickened slightly, whisk in butter and parmesan.
- Turn heat to low and keep stirring until thick and creamy (usually about 5 minutes if you have bought instant polenta) To prepare the mushrooms, chop mushrooms as coarsely or thinly as you prefer Add to microwave safe dish with butter, garlic and balsamic.
- Stir until mushrooms are coated with balsamic and garlic Microwave on med-high for about 1- 2 minutes (depends on wattage of your microwave) Pour/spoon polenta into a large bowl.
- Top with mushrooms and liquid.
Excellent recipe! I love polenta, and DH never had polenta he liked, yet he ate every bite! I let the polenta cool and then cut into triangles. I fried them in a little olive oil until they had a nice golden crust. Not only a tasty recipe, but pretty too! I used asiago for the cheese... yum!
As a polenta fan, this quick single serving was a quick treat for dinner. I added a cup of fresh chopped spinach to the mushrooms and replaced the butter with heart healthy virgin olive oil. Also extended the cooking time to 15 minutes. Rather than pour the cornmeal into the boiling water, make a slurry with a little water and add that to the pot. Sure fire way to have a smooth polenta without lumps.
DH and I did not care for this recipe. We did not like the vinegar taste, even though we love balsamic vinegar. I must say however, that we have never had polenta, so we did not have anything to compare it to. I prepared the recipe as directed, using white ground cornmeal. The recipe did not state yellow or white, so I went with white as this was what I had on hand. I would have used yellow cornmeal if that was what I had. I don't know if this made a huge difference in the taste or not. This was extremely easy to prepare and came together rather quickly. It was a pleasure to prepare. I would encourage anyone more experienced with polenta to give it a try and rate this themselves! Thanks Melly Mel.