CREAMY BAKED POLENTA AND MUSHROOMS
Baked polenta and mushrooms for a hearty, satisfying meatless meal.
Provided by kate65
Time 3h25m
Yield 4
Number Of Ingredients 15
Steps:
- Butter a 8x12-inch rimmed baking sheet. Bring water to a boil in a saucepan. Add cornmeal and whisk. Cook until mixture pulls away from the sides of the saucepan, stirring constantly, 5 to 7 minutes.
- Stir in 1/4 cup Parmesan cheese, egg yolk, 2 tablespoons melted butter, salt, and nutmeg. Pour onto the prepared baking sheet and spread into a rectangle about 1/2 inch thick. Cool for at least 2 hours. Trim edges and cut into 1-inch cubes.
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add onions and saute for 5 minutes. Add mushrooms and cook for 5 minutes. Stir in brandy and garlic; heat through, about 5 minutes more. The mixture should be saucy.
- Preheat the oven to 400 degrees F (200 degrees C). Butter a large baking dish.
- Place polenta cubes in the prepared baking dish, top with mushroom mixture, including juices. Mix remaining 1/4 cup Parmesan cheese, remaining 2 tablespoons melted butter, bread crumbs, and dried parsley together in a bowl. Sprinkle bread crumb mixture on top of mushrooms.
- Bake in the preheated oven until browned and bubbly, about 30 minutes.
Nutrition Facts : Calories 608.6 calories, Carbohydrate 58.1 g, Cholesterol 98.2 mg, Fat 30.3 g, Fiber 4.4 g, Protein 13.5 g, SaturatedFat 12.9 g, Sodium 593.6 mg, Sugar 4.5 g
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nila rahman
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The polenta was creamy and flavorful, and the mushrooms were cooked perfectly.
Rehemah Kiggundu
[email protected]This dish is a great way to use up leftover polenta. I also like to add some chopped spinach or kale for extra nutrients.
Bilal bhai Bhai
[email protected]I've made this recipe several times and it's always a hit. I love the combination of polenta and mushrooms.
Mohamed Mubarik
[email protected]This is my new favorite polenta recipe! It's so easy to make and always turns out creamy and delicious.
Nabin Lama
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the creamy polenta and flavorful mushrooms.
Eliseo Vasquez
[email protected]This recipe was a lifesaver! I had some leftover polenta and mushrooms that I didn't know what to do with. This dish was the perfect way to use them up.
Riki Ilazi
[email protected]Overall, I thought this dish was pretty good. I would have liked it more if the polenta was creamier.
Nobi Hussain
[email protected]The polenta was a little too thick for my liking. I'll try adding more liquid next time.
Allison Casey
[email protected]This dish was a bit bland for my taste. I think I'll try adding some herbs or spices next time.
Jeniene Nicholson
[email protected]Easy to follow recipe and turned out delicious! I added some chopped sun-dried tomatoes for extra flavor.
MustafaMughal 208
[email protected]I'm not usually a fan of polenta, but this recipe changed my mind. The mushrooms and cheese added so much flavor and richness. I'll definitely be making this again!
Mariam Haroun
[email protected]This polenta dish was a hit with my family! The creamy texture and savory mushroom flavor were perfect for a comforting dinner. I especially loved the crispy Parmesan crust on top. Will definitely be making this again!