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Baked Polenta with Mushrooms

Source: Quick from Scratch - Vegetable Main Dishes
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Active Time:  30 Minutes
Total Time:  45 Minutes
  Serves 4
In the time it takes to heat up frozen lasagna, you can make a from-scratch layered polenta dish that's every bit as satisfying. It needs nothing more than a simple green salad as an accompaniment.
For Polenta:
4 1/2 cups water
1 1/2 teaspoons salt
1 1/2 cups coarse or medium cornmeal
3 tablespoons olive oil
3/4 teaspoon dried sage
7 tablespoons grated parmesan cheese
For Mushrooms:
2 tablespoons butter
1 1/2 pounds mushrooms, sliced thin
1/4 teaspoon fresh-ground black pepper

6 ounces fontina cheese, grated (about 1 1/2 cups)
Baked Polenta with Mushrooms Recipe at
FOR POLENTA: Preheat the oven to 350 degrees F. In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in 1 tablespoon of the oil and 1/4 teaspoon of the sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons of the Parmesan.

FOR MUSHROOMS: In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add half the mushrooms, 1/4 teaspoon each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the mushrooms are golden, about 5 minutes. Remove. Repeat with the remaining mushrooms, 1 tablespoon each butter and oil, 1/4 teaspoon each salt and sage, and 1/8 teaspoon pepper.

TO ASSEMBLE: Butter an 8-by-12-inch baking dish. Pour half the polenta into the baking dish and spread in an even layer. Top with half the mushrooms, followed by half of the fontina and 2 tablespoons of the Parmesan. Repeat with the remaining polenta, mushrooms, fontina, and Parmesan. Bake until the cheese is bubbling, about 15 minutes.

WINE RECOMMENDATION: To contrast with the cheese here, look for a wine with both good acidity and well-delineated fruit flavors. The earthy red-berry flavors and refreshing tartness of a Bourgogne Rouge, the basic red wine of Burgundy, will be perfect.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 565
Fat. Total: 35g
Fiber: 5g
Carbohydrates, Total: 44g
Sodium: 1439mg
% Cal. from Fat: 56%
Cholesterol: 73mg
Protein: 23g
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