home
home








REGISTER for FREE to...
  • Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike
REGISTER





Baked Polenta with Mushrooms

Creamy cornmeal layered with sauteed mushrooms and freshly grated Parmesan cheese then baked in the oven.
Baked Polenta with Mushrooms

Share This Recipe




96% of people like this recipe
( 24 votes )

What do you think?


Servings: 4
Total Time: 50 minutes
Recipe by: Frankie

Ingredients

1 TBSP olive oil
8 ounces cremini (baby bella) mushrooms, sliced
8 ounces white button mushrooms, sliced
2 garlic cloves, peeled and minced
salt & pepper
1 cup yellow cornmeal
3 cups whole milk
1 cup water
4 TBSP unsalted butter
2 ounces freshly grated Parmesan cheese


Directions

1. Preheat the oven to 400°F.

2. Heat the oil in a medium size saucepan over medium-high heat. Add all the mushrooms and 1/8 tsp salt to the pan. Cook, stirring often, until mushrooms are well browned, about 7 minutes.

3. Take the pan off the heat and stir in the garlic then transfer the cooked mushrooms to a paper towel lined plate and set aside.

4. Add the milk, water, 1/2 tsp salt, and 1/4 tsp pepper to the now empty saucepan and bring to a boil over medium-high heat.

5. Reduce heat to low and SLOWLY stir in the cornmeal. Take the pan off the heat and continue to stir, while breaking up any lumps, until thickened, about 5 minutes.

6. Stir the butter into the cornmeal mixture until melted and well combined.

7. Spread HALF the cornmeal mixture in the bottom of a 2-quart baking dish. Spread on HALF of the mushrooms. Sprinkle on HALF of the Parmesan cheese. Spread on the remaining cornmeal mixture. Spread on the remaining mushrooms. Sprinkle on the remaining Parmesan.

8. Bake in the preheated oven, uncovered, for 20 minutes.




Recipe Feedback


Baked Polenta with Mushrooms


Got some tips or comments for this recipe?








Kitchen Essentials
Affiliate links to products we use and recommend