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Mushroom Polenta

November 10, 2014 By Sarah 'n Spice 14 Comments

Mushroom Polenta13

I’ve got a delicious meatless Monday dish for you today! Creamy polenta with mushrooms, herbs and the most delicious Sartori cheeses. It’s a warm and  inviting dish, perfect for the cool weather. You can have this as a main meal, like we did, or as a flavorful side dish.  If you’re not familiar with polenta, it’s a cornmeal used in Italian cooking. You can bake it, fry it, or leave it creamy. You can find it in most grocery stores down the pasta aisle now a days. It’s either in a solid log form (as you’ll see below) or comes dry in a box. It’s a very versatile staple we love to keep in our pantry. The possibilities with it really are endless. Enough of my love affair with polenta, let’s get to this recipe!

Mushroom Polenta01

Chop up your mushrooms. You can halve them, but if you live in my house, that’s unacceptable. Smaller pieces are what work for the husband us.

Mushroom Polenta02

Heat up some herb butter (or regular butter) in a pan. Keep an eye out this week for that recipe.

Mushroom Polenta04

Add in your mushrooms.

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 Once they start to cook down, add in garlic and herbs.

Mushroom Polenta03

Grab your tube of polenta.

Mushroom Polenta05

Chop up the polenta and add it to a pot with vegetable stock. You could also use chicken broth. I’m sticking with the vegetable broth to keep this meal vegetarian.

Mushroom Polenta07

Heat the polenta and vegetable stock and stir until it reaches a porridge-like consistency.

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Once you’re there add in herb or regular butter and cheeses.

RE_81860_sarvecchio_parmesanRE_81864_bv_balsamic

I used a combination of these two Sartori Cheeses. The Sarvecchio Parmesean and Balsamic Bellavito. If you haven’t tried Sartori cheese before, you must! It’s some of the best cheese I’ve ever had, and I’ve consumed A LOT of cheese in my days.

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Once the polenta is thoroughly mixed, spread it out on to a sheet pan…

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and top with some more cheese.

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Broil for 2-4 minutes, just until the cheese melts.

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Add on the mushrooms, and broil again for about 5 more minutes. It will set slightly, but still be like mashed potatoes.

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Serve warm. It’s crazy good!

Mushroom Polenta

Printable Recipe

Ingredients

2 cups assorted mushrooms (chopped)
4 tbsp butter
1 tsp Thyme
1 tsp Tarragon
2 cloves of garlic, minced
2 cups vegetable stock
Polenta Tube
1/2 cup grated Parmesan cheese
1/2 cup of Sartori Balsamic Bellavito (or Fontina) shredded
Salt & Pepper to taste

Directions

Sauté the mushrooms over medium heat in the butter until they are golden brown on both sides. Turn the heat to low and add the garlic, thyme and tarragon. Keep warm.

Warm the polenta in the vegetable stock. Once the polenta has reached a porridge-like consistency, mix the butter and Parmesan in. Spread the polenta on a sheet pan and top with Sartori Balsamic Bellavito or Fontina (it should look like a pizza!).

Broil at 425° for 2 or 3 minutes, just until the cheese melts. Remove from the oven and pour the mushroom mixture over top. Return to the oven for 5 minutes and then serve warm!

Recipe Adapted from Plenty

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Filed Under: Main Meals, Recipes, Sides, Vegetarian

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Comments

  1. Debbie Spivey says

    November 10, 2014 at 11:23 am

    This looks great! Still haven’t tried polenta. I believe Michael Symon once said that the difference between polenta and grits is about $20. Not sure I would like the texture, but definitely worth a try! Thanks for sharing!

    Reply
    • Sarah 'n Spice says

      November 10, 2014 at 12:03 pm

      NPR ran a piece a while ago describing the difference “Southern grits and Italian polenta are traditionally made from two vastly different types of corn. How many times it’s milled and the fineness of the grind also differ. And then there’s the taste and texture.” But I agree with Michael Symon, they’re very similar in texture and taste!

      Reply
      • Debbie Spivey says

        November 10, 2014 at 12:05 pm

        Very interesting! Perhaps I should do a side by side comparison. The corn variety makes a world of difference I am sure!

        Reply
        • Sarah 'n Spice says

          November 10, 2014 at 12:11 pm

          That would be a fun experiment!

          Reply
  2. Ginger says

    November 10, 2014 at 1:17 pm

    I haven’t had polenta in such a long time – what a wonderful autumnal feast!

    Reply
    • Sarah 'n Spice says

      November 10, 2014 at 1:52 pm

      Thank you 🙂

      Reply
  3. dimshum says

    November 10, 2014 at 2:27 pm

    I’ve never had polenta before, but this looks delicious!

    Reply
    • Sarah 'n Spice says

      November 10, 2014 at 3:07 pm

      You should definitely give it a try 🙂

      Reply
  4. AnticsInCooking says

    November 10, 2014 at 7:22 pm

    Looks delicious Sarah! We discovered Trader Joe’s polenta a few months ago, and now it is a staple in our pantry as well. We haven’t cooked it yet like your technique, but now we have a perfect reason to try it that way! Thank you for sharing!

    Reply
    • Sarah 'n Spice says

      November 11, 2014 at 8:43 am

      I just love Trader Joe’s! Let me know how you like making it this way 🙂

      Reply
  5. Aquileana says

    November 10, 2014 at 8:28 pm

    Polenta is a very cheap dish and so yummy and energetic…
    I’ll try your recipe for sure! :star: ★ :star: ★
    Best wishes, Aquileana 😀

    Reply
    • Sarah 'n Spice says

      November 11, 2014 at 8:43 am

      Thank you! Let me know how you like it 🙂

      Reply
  6. Heidie Makes says

    November 11, 2014 at 11:03 am

    Looks yummy! 🙂

    Reply
    • Sarah 'n Spice says

      November 11, 2014 at 11:11 am

      Thanks Heidie!

      Reply

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Oh hi there, my name is Sarah and I’m the voice behind Sarah ‘n Spice. I love to cook and am constantly inspired by unique and serious eats, and by that I mean foods that make you go “Whoa, get me a napkin to wipe the drool off my face.” I’m a self-taught home cook who loves to let my creativity flow in the kitchen. readmore →
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