Easy Baked Polenta with Mushroom Topping

From Cook's Country | October/November 2012

Why this recipe works:

Creamy polenta—basically a porridge of cornmeal and water—is a comforting Italian side dish, but cooking it on the stovetop means up to a half-hour of nonstop stirring. Using the same ratio of cornmeal to water (1:4) and the right kind of polenta (medium-grain polenta or cornmeal), we were… read more

Creamy polenta—basically a porridge of cornmeal and water—is a comforting Italian side dish, but cooking it on the stovetop means up to a half-hour of nonstop stirring. Using the same ratio of cornmeal to water (1:4) and the right kind of polenta (medium-grain polenta or cornmeal), we were able to adapt traditional polenta into a completely hands-off dish. A shallow-sided baking dish sped up the cooking time, and a moderate oven prevented the liquid from evaporating too quickly, which could cause dry pockets. Butter and Parmesan stirred in at the end added richness.

less

Serves 6 to 8

You can use medium-grind cornmeal in place of the polenta; they are different names for the same thing. Don’t use instant polenta, however. You can substitute 1½ pounds of any fresh, wild mushrooms, such as oyster, for the white mushrooms (wild mushrooms tend to have more waste when trimming than white mushrooms).

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection