Cheese Polenta With Mushrooms and Artichokes
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
1 meal
- Serves:
- 6-8
ingredients
- 6 cups water
- 1⁄2 teaspoon sea salt
- 2 cups polenta (instant-cooking, quick-cooking)
- 1 tablespoon butter
- 1 cup asiago cheese (grated, or a blend of Asiago, Romano and Parmesan)
- 2 tablespoons extra virgin olive oil
- 8 ounces mixed mushrooms (sliced)
- 1 (14 ounce) can artichoke hearts, drained and chopped
- ground pepper
- 1⁄3 cup pasta sauce (optional)
directions
- Bring water and salt to a boil in a large saucepan. Sprinkle polenta into boiling liquid while stirring with a wooden spoon. Reduce heat to a simmer and continue stirring 1 to 2 minutes or until water is completely absorbed and polenta is cooked. Stir in the butter and cheese.
- Spoon the mixture into an oiled 9x13-inch baking dish. Let polenta rest for 10 to 15 minutes to firm up while preparing the mushrooms and artichoke hearts.
- Heat olive oil over medium-high heat. Add mushrooms, artichoke hearts, salt and pepper and cook, stirring frequently, until the mushrooms have released their liquid, about 10 minutes. Stir in the pasta sauce if using.
- To serve, cut polenta into squares and top with mushroom mixture. Garnish with additional cheese or a drizzle of extra virgin olive oil, if desired.
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RECIPE SUBMITTED BY
Karina A
United States