CREAMY BAKED POLENTA AND MUSHROOMS

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Creamy Baked Polenta and Mushrooms image

Baked polenta and mushrooms for a hearty, satisfying meatless meal.

Provided by kate65

Time 3h25m

Yield 4

Number Of Ingredients 15

4 ½ cups water
1 ¾ cups cornmeal
½ cup grated Parmesan cheese, divided
1 large egg yolk
4 tablespoons melted butter, divided
½ teaspoon salt
1 pinch ground nutmeg
3 tablespoons olive oil
1 tablespoon butter
1 medium onion, sliced
1 pound fresh mushrooms, sliced
⅓ cup brandy
3 cloves garlic, minced
2 tablespoons dry bread crumbs
1 tablespoon dried parsley

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

nila rahman
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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
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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
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I've made this recipe several times and it's always a hit. I love the combination of polenta and mushrooms.


Mohamed Mubarik
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This is my new favorite polenta recipe! It's so easy to make and always turns out creamy and delicious.


Nabin Lama
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I made this dish for a dinner party and it was a huge success! Everyone loved the creamy polenta and flavorful mushrooms.


Eliseo Vasquez
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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
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Overall, I thought this dish was pretty good. I would have liked it more if the polenta was creamier.


Nobi Hussain
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The polenta was a little too thick for my liking. I'll try adding more liquid next time.


Allison Casey
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This dish was a bit bland for my taste. I think I'll try adding some herbs or spices next time.


Jeniene Nicholson
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Easy to follow recipe and turned out delicious! I added some chopped sun-dried tomatoes for extra flavor.


MustafaMughal 208
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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
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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!