PORTOBELLO POLENTA BAKE
Any recipe with melted cheese in it is a favorite of mine. That's just one reason I love this polenta bake. It has a lot of protein for a meatless meal! -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large heavy saucepan, bring broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir until thickened and cornmeal is tender, 8-10 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender, 4-5 minutes. Stir in tomatoes and garlic; cook 1 minute., Mix eggs, Gruyere cheese and salt; stir into polenta. Spread half the mixture into a greased 11x7-in. baking dish. Top with vegetable mixture. Drop ricotta cheese by tablespoonfuls over top. Spread with remaining polenta., Bake, uncovered, until edges are lightly browned, 25-30 minutes. Let stand 10 minutes before serving. Sprinkle with parsley.
Nutrition Facts : Calories 304 calories, Fat 13g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 605mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
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mudasir khan
[email protected]This recipe is amazing! The polenta is creamy and smooth, and the mushrooms are cooked to perfection. The combination of flavors is incredible. I will definitely be making this again and again.
Isaiah Robertson
[email protected]I've made this recipe several times and it's always a winner! The polenta is creamy and cheesy, and the mushrooms are juicy and flavorful. I love the addition of the spinach and sun-dried tomatoes. This dish is always a hit with my family and friends
Mubeen Zafar
[email protected]This is a great recipe for a quick and easy weeknight meal. The polenta is creamy and flavorful, and the mushrooms are cooked perfectly. I also love the addition of the spinach and sun-dried tomatoes. This dish is always a hit with my family.
Izuchukwu Peace
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the combination of flavors and textures. The polenta was creamy and cheesy, the mushrooms were juicy and flavorful, and the spinach added a nice touch of freshness. I will defi
Sophia Matlock
[email protected]I found this recipe to be very easy to follow and the end result was delicious! The polenta was creamy and the mushrooms were cooked perfectly. I would definitely recommend this recipe to anyone looking for a quick and easy weeknight meal.
Robert Shondelmyer
[email protected]This recipe was a bit too bland for my taste. I think it could have used some more seasoning. The polenta was also a bit too thick for my liking.
Trevlyn Jood
[email protected]This is one of my favorite recipes! I love the combination of polenta and mushrooms. The polenta is always creamy and smooth, and the mushrooms are always cooked perfectly. I also love the addition of spinach and sun-dried tomatoes. This dish is alwa
Gaming Bappy
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised! The polenta was creamy and flavorful, and the mushrooms were cooked perfectly. I loved the addition of the sun-dried tomatoes and spinach. This is a great recipe for a quick
blessing akponovo
[email protected]This dish was easy to make and turned out delicious! The polenta was creamy and the mushrooms were savory. I added some extra garlic and herbs to give it a little more flavor. I would definitely recommend this recipe.
apna Kallar syedan Salman
[email protected]I made this last night and it was a hit with my family! Everyone loved the combination of flavors and textures. The polenta was creamy and cheesy, the mushrooms were juicy and flavorful, and the spinach added a nice touch of freshness. I will definit
Barbara Mc keown
[email protected]This portobello polenta bake is heavenly! The polenta is smooth and creamy, the portobello mushrooms are meaty and flavorful, and the cheese is perfectly melted and gooey. I loved the addition of the spinach and sun-dried tomatoes, which added a nice