Paula's Polenta with Mushroom Topping

Paula's Polenta with Mushroom Topping

18
PAULA SELLERS 0

"This is a great veggie recipe that can be eaten as a meal or prepared for an appetizer. Even my meat and potatoes husband enjoys it."

Ingredients

35 m servings 283 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. In a heavy saucepan over high heat, bring water to a boil with salt and pepper. Slowly pour in cornmeal, stirring constantly with a wooden spoon. Reduce heat to low and cook 20 minutes, stirring frequently as the mixture thickens.
  2. Using a wet spatula spoon the cornmeal mixture (polenta) 1/2 inch thick onto a sheet of wax paper. Set aside to cool.
  3. Preheat oven to broil. Lightly grease a baking sheet.
  4. Heat oil in a large skillet over high heat. Cook mushrooms, onion, garlic and herbs in the hot oil until mushrooms are tender.
  5. Cut cooled polenta into squares and place on prepared baking sheet. Broil until browned on both sides. Serve with mushroom sauce.

Reviews

18
  1. 20 Ratings

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Most helpful

I can't rate this because I changed way too much from the recipe. Like others who've rated the recipe, I find polenta to be very bland. So while cooking it for this recipe, I added to the water...

Most helpful critical

I agree - the recipe as written is bland. I added some feta cheese which helped but I would not make it again.

I can't rate this because I changed way too much from the recipe. Like others who've rated the recipe, I find polenta to be very bland. So while cooking it for this recipe, I added to the water...

This recipe worked great when I doubled it to make 8 servings. I also used some Shittake mushrooms which brought a rich flavor to the sauce. Another tip, it was difficult to transfer the cut p...

I liked the simplicity of this meal. The polenta may be used as appetizers. Broiling the polenta until browned gave it an oily flavor which was similar to fried tortilla chips. Baking lightly...

This came out pretty good but I did make a few changes of my own. I sauteed the mushrooms, onions,garlic and added a couple slashes of white wine and some fresh spinach at the end. When the spin...

So great. My polenta hating husband even loved it, plus it was easy and fast!! I did make some minor changes...I used green onions instead of white ones, sprinkled each polenta blob with balsa...

Overall a good recipe and for sure a do again. I used a sifter to add the cornmeal to the water so that it would not lump, added about 1/2 cup parmesian and some fresh basil to the polenta befo...

I agree - the recipe as written is bland. I added some feta cheese which helped but I would not make it again.

THE MUSHROOM TOPPING WAS BLAND, NOT KEEPING THIS ONE.

This was good, but not outstanding, and also a fair of work. It also doesn't hold well. If I ever make it again, I'd probably add some parmesan to the polenta. I think that would help fight t...