How to Make Paula's Polenta with Mushroom Topping - A Step-by-Step Guide

Paula's Polenta with Mushroom Topping is a comforting and hearty dish that is perfect for a cozy night in. This recipe takes traditional polenta to the next level by adding a flavorful and aromatic mushroom topping that will make your taste buds sing. Whether you are a vegetarian looking for a satisfying meal or just a fan of Italian cuisine, this dish is sure to be a hit at your dinner table.

The creamy texture of the polenta pairs perfectly with the earthy and savory flavors of the m...

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Ingredients

  • 4 cups water
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup cornmeal
  • ¼ cup olive oil
  • 1 pound button mushrooms, sliced
  • ½ small onion, minced
  • 4 cloves garlic, minced
  • 1 tablespoon dried basil
  • 1 tablespoon chopped fresh parsley

Information

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Using a wet spatula spoon the cornmeal mixture (polenta) 1/2 inch thick onto a sheet of wax paper. Set aside to cool.
  • Preheat oven to broil. Lightly grease a baking sheet.
  • Heat oil in a large skillet over high heat. Cook mushrooms, onion, garlic and herbs in the hot oil until mushrooms are tender.
  • Cut cooled polenta into squares and place on prepared baking sheet. Broil until browned on both sides. Serve with mushroom sauce.
  • Nutrition

    283 cal.

    • Total Fat: 15g
    • Saturated Fat: 2g
    • Sodium: 299mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 5g
    • Vitamin C: 6mg
    • Calcium: 32mg
    • Iron: 3mg
    • Potassium: 489mg