Broiled Polenta With Mushrooms and Cheese

Recipe by MsBindy
READY IN: 30mins




  • 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.