Close
Ingredients
| water: 4 cups |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| cornmeal: 1 cup |
| olive oil: 1/4 cup |
| white mushrooms: 1 lb (sliced) |
| onions: 1/2 (minced) |
| garlic: 4 cloves (minced) |
| dried basil (ground): 1 Tbl |
| parsley (chopped): 1 Tbl (fresh) |
Paula's Polenta with Mushroom Topping
Credit: AllRecipes
User rating:
"This is a great veggie recipe that can be eaten as a meal or prepared for an appetizer. Even my meat and potatoes husband enjoys it."
-
Prep Time
5 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
Directions
- 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.