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{Moosewood Monday} Broiled Polenta with Mushrooms and Cheese and a Blog Hop

by TastefullyJulie on May 27, 2012

Happy Memorial Day!

How has your weekend been so far? My husband took the kids camping so until today I have been all alone. Yup, 100% me time. I actually wrote this post from my pool floatie.

No, I didn’t actually bring the laptop on the floatie with me. I learned from the bonfire incident that I ought to leave the laptop indoors. I wrote this the old-fashioned way, with paper and pen. Remember those?

I actually felt a little lonely this weekend. Awww – pity party and you’re invited!

I usually ADORE my me time. I get to do whatever I want, uninterrupted. Or I can do absolutely nothing. I can listen to the radio without having to hear the phrase “party rock”.

So what the heck is wrong with me? Maybe it’s because this is a holiday weekend and everyone else is doing family stuff. Or maybe it’s because my kids are getting older and their social calendars are so full that I hardly see them. Could empty nest syndrome begin this early?

Oh well, I’m sure I’ll get over it. Probably by the end of the day once they’ve had five separate fights over who took the hair brush. Yeah. Over it.

The best part about me time is cooking and eating things that I like. That’s why this is a special Moosewood Monday. I got to make two things my family despises, polenta AND mushrooms. It’s a two for one!

This was the first time I ever made my own polenta, which seems crazy because it’s ridiculously easy. I usually just order it in restaurants. I don’t think I’ll do that anymore now that I know how cheap and easy it is.

This is yet another recipe from the Moosewood Collective that did not disappoint. It was absolutely delicious. According to the recipe it made three servings but, ahem, they must have been small servings because I ate them all. Actually, it was really more like two servings but I didn’t did eat them both.

I made a couple slight changes which are noted after the recipe. I’m sure it would have been wonderful exactly as written. As always, don’t forget to scroll down and link up your vegetarian recipes.

5.0 from 3 reviews

{Moosewood Monday} Broiled Polenta with Mushrooms and Cheese and a Blog Hop
Prep time: 
Cook time: 
Total time: 

Serves: 4-6

  • ½ cup boiling water (optional)
  • ½ cup dried porcini mushrooms, in pieces (optional)
  • 3 cups water
  • ½ teaspoon salt
  • 1 cup cornmeal
  • 3 tablespoons olive oil
  • 1½ cups domestic mushrooms, diced (use 2 cups if you omit the porcini)
  • 1 large garlic clove, minced
  • 1 tablespoon dry white wine
  • ⅛ teaspoon salt
  • ½ cup mozzarella cheese, shredded
  • ½ cup smoked cheddar cheese or ½ cup mild provolone cheese, shredded
  • ground black pepper
  • dash of basil, marjoram, or tarragon (optional

  1. If you use the porcini mushrooms, pleace them in a bowl, cover with the boiling water, and set aside for about 10 minutes.
  2. In a saucepan, bring the 3 cups water and salt to a rapid boil.
  3. Add the cornmeal in a thin, steady stream, whisking to prevent lumps. Lower the heat to simmer for about 10 minutes, stirring often to prevent sticking until the polenta thickens.
  4. While the polenta cooks, strain the porcini mushrooms (if using) and rinse them. Heat the oil in a skillet and saute the domestic mushrooms, garlic, and porcini on medium heat until the oil is absorbed, stirring occasionally.
  5. Stir in the wine and add salt. Simmer gently for another minute or two.
  6. Preheat the broiler.
  7. Spread the polenta in an oiled pie plate (or individual ramekins).
  8. Sprinkle the mozzarella on the polenta.
  9. Spoon the sauteed mushrooms over the mozzarella and finish with a layer of the smoked cheddar and/or provolone. Add pepper to taste.
  10. Broil for 3-5 minutes until cheese is golden brown, and serve bubbling hot.

1. I’m not sure what counts as “domestic” mushrooms but I used a heaping cup of mixed crimini, shitake, and oyster mushrooms and omitted the porcini. I doubled the wine. 2. I used chicken broth instead of water to give flavor to the polenta. Vegetable broth would work, too. 3. I used Parmesan cheese in place of the smoked cheddar or provolone because I didn’t have any. It was delicious, but the smoked cheese sounds wonderful. I’ll try that next time. 4. I cut the recipe in half and it made 2 servings. 5. Use more liquid if you like a creamier polenta. I’ll probably try an extra cup of liquid next time (or ½ cup for a half recipe).

From Moosewood Restaurant Cooks at Home

{ 47 comments… read them below or add one }

1 Brianne @ Cupcakes & Kale Chips May 27, 2012 at 7:55 pm

Anytime you want to make some mushrooms and polenta, I’ll be happy to join you! Though you’ll definitely have to double the recipe, because those are two things I absolutely love.
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2 TastefullyJulie May 27, 2012 at 9:06 pm

Ooooh, you should make this then. It was so good I seriously almost cried.


3 Jane May 27, 2012 at 8:44 pm

I totally know what you mean about being glad to have alone time, but still feeling lonely … I usually say I am ok working the holidays because I don’t have kids, but even smallish holidays, I get lonely at work with too much down time, reading about what everyone else is doing and feeling like a no-body :) Love the mushroom and polenta dish – I will have to try this when it is just me cause my hubby no likey mushrooms! Have a great Memorial Day! :)
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4 TastefullyJulie May 27, 2012 at 9:08 pm

Thanks, Jane. Have a great day even if you are working. Hopefully you get holiday pay! ;)


5 Choc Chip Uru May 28, 2012 at 6:04 am

Polenta dishes are the best, savoury OR sweet :D
This looks super delish!

Choc Chip Uru
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6 Angie@Angie's Recipes May 28, 2012 at 6:52 am

This would be my go to recipe for polenta with mushrooms! Looks delectable!


7 Abby May 28, 2012 at 9:59 am

Gorgeous dish, I would totally dive in, especially with that white wine on the side…and I’m not sorry for party rocking ;)
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8 TastefullyJulie May 28, 2012 at 10:15 am

Ha ha, Abby, why would you be?!
TastefullyJulie recently posted..{Moosewood Monday} Broiled Polenta with Mushrooms and Cheese and a Blog HopMy Profile


9 Nancy @ Rivertree Kitchen May 28, 2012 at 11:10 am

I agree: eating whatever you want is one of the best things about solo weekends. My son likes polenta, but my husband barely tolerates it, and neither one likes mushrooms. I love both, of course. A half-cup or so of whole milk as part of the cooking liquid makes the polenta even creamier, by the way.
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10 TastefullyJulie May 28, 2012 at 10:09 pm

Great tip, thanks! That’s probably why it’s so excellent in restaurants, too.


11 Tara Noland May 28, 2012 at 11:44 am

This looks so good, I am going to add it to my Mouth Watering Mondays post next Monday. Come on over to see it at Cheers, Tara


12 TastefullyJulie May 28, 2012 at 10:08 pm

Thank you Tara, I will!


13 Aylin @ Glow Kitchen May 28, 2012 at 12:00 pm

This looks so delicious and decadent! I’ve love cheese and polenta together.


14 TastefullyJulie May 28, 2012 at 10:09 pm

It’s awesome with a poached egg on top, too. Yum!


15 love2dine May 28, 2012 at 12:19 pm

What a great idea! I’m off to my freezer in search


16 kitchenriffs May 28, 2012 at 8:34 pm

Polenta is good stuff, and I’ll have mushrooms with anything. “Domestic” mushrooms is a new one for me – I wonder if they mean the white button mushrooms? You know, the most basic mushroom? I like your choice better. Really nice recipe.


17 TastefullyJulie May 28, 2012 at 10:08 pm

Thank you! I almost never use button mushrooms. Too many other good ones!


18 Cathy May 28, 2012 at 9:55 pm

Hi Julie!
That looks so yummy and nice to know it is super easy!
It won’t take you long to get used to the quiet, I guarantee it! I’m kinda likin’ it A LOT!
I can finally here myself think again! :)
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19 TastefullyJulie May 28, 2012 at 10:07 pm

Thanks! And I’m totally ready for some more alone time already!


20 Lexie May 28, 2012 at 10:13 pm

Looks wonderful! Curious if you think this would keep well? I cook for one, but usually make a full recipe so I have delicious leftovers for a day or two. Homemade polenta’s a new one for me – do you think it’d go mushy in the fridge?


21 TastefullyJulie May 28, 2012 at 10:34 pm

It’s actually gets more rubbery as it sits. I’m not sure how it reheats because, well, I had none left to reheat! It’s definitely great for a quick meal, though.


22 Kathy January 6, 2013 at 3:58 pm

Adding full cream to the polenta when cooking will keep it softer for reheating and also make it useful (and tasty!) as a substitute for mashed potatoes. If using up left-over polenta, you can also slice it, then saute the pieces briefly in olive oil and butter, or bake it in the oven until the parmesan cheese, sprinkled ed over the slices, browns lightly on top. Left-over polenta should never go to waste!


23 Cathy May 29, 2012 at 12:22 am

Hi Julie! I just linked up my recipe but messed it up! lol. This is my first time linking things! I put my name instead of recipe description, my recipe is Calzone Roll-Ups. The first vegetarian recipe I have posted so perfect timing! Thanks for the invite! :)
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24 Cathy May 29, 2012 at 12:25 am

I’m a genius -I fixed it! lol!
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25 TastefullyJulie May 29, 2012 at 6:33 am

Awesome! I wouldn’t have known how ;)


26 Grace@ FoodFitnessFreshAir May 29, 2012 at 12:47 am

Moosewood Monday, what a great idea! I love all the Moosewood cookbooks and once made a trip up to Ithaca primarily just to visit the restaurant! This one looks great.


27 TastefullyJulie May 29, 2012 at 10:51 pm

Love Moosewood, you can’t go wrong!
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28 kale May 29, 2012 at 1:30 am

OK I kind of love that you drafted this on your pool floatie.
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29 Mary@FitandFed May 29, 2012 at 2:30 am

Hi Julie, I didn’t link up the Smoked Salmon Pasta Carbonara recipe you asked for because, well, it’s not vegetarian! But it’s attached here. Two of my kids don’t like polenta or mushrooms either, though they aren’t picky in general. It’s the texture. Eggplant is another one with a similar texture that they don’t like.
Mary@FitandFed recently posted..Smoked Salmon Pasta CarbonaraMy Profile


30 TastefullyJulie May 29, 2012 at 6:35 am

True, Mary. I was thinking it’s ok because Moosewood cookbooks do have a seafood section. Omg, eggplant, I can’t go there either!


31 Mary@FitandFed May 29, 2012 at 11:16 am

I haven’t used the Moosewood Collective Cookbooks, only the Molly Katzen ones, so I didn’t know they had seafood. Eggplant– actually, now that we know how to prepare it properly it’s fine. With the adults anyway, especially in Baba Ghanouj. But poorly prepared– no. Thinking of the eggplant sandwiches, so soggy, yet still retaining that ‘liver’ texture, that were the only vegetarian option on two legs of flights to our destination and two legs back home when airlines were still serving food. Put us off eggplant for years.
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32 TastefullyJulie May 29, 2012 at 10:53 pm

Wow, anytime I request vegetarian on an airline I get some fruit and cucumbers. Maybe a cheese sandwich.


33 CJ at Food Stories May 29, 2012 at 1:29 pm

I love individual portioned food and these are beautiful. Love that you wrote from the floatie with “old school” pen and paper … What’s that? :-)
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34 Kiersten @ Oh My Veggies May 29, 2012 at 3:36 pm

YES YES YES! I so wish I was having this for dinner tonight instead of pasta. I am obsessed with mushrooms and I love them on polenta. Such a filling meal!
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35 Lauren @Part Time House Wife May 29, 2012 at 4:59 pm

I’m a total slacker. I didn’t post on Monday! This looks so good tho. Did u get your new lens yet?
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36 TastefullyJulie May 29, 2012 at 10:53 pm

The inlinkz is still open. Post away!
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37 Sarah May 29, 2012 at 8:11 pm

I could eat polenta with mushrooms and cheese forever. My close friends all hate mushrooms too, so I have to get them in when I’m not entertaining others!
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38 Netttie Moore May 30, 2012 at 8:45 am

I have shared my Guacamole Grilled Cheese Sandwich! Thank you for hosting such a lovely party! Where is your Tastefully Julie Tag? Nettie
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39 TastefullyJulie May 30, 2012 at 9:29 am

Thanks Nettie! What kind of tag are you looking for? Do you mean a badge?
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40 Netttie Moore May 30, 2012 at 5:58 pm

Yes, A Badge! Excuse me, that is what I meant, I am probably looking right at it! Nettie
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41 TastefullyJulie May 30, 2012 at 9:51 pm

I don’t have one yet. When I do you’ll be the first to know!


42 Jackie | Sweet and Salty SF May 31, 2012 at 12:20 am

Delish! Homemade polenta with mushrooms… some of my absolute favorites! Thanks for sharing this recipe. I must try immediately!
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43 Jessica @ Portuguese Girl Cooks June 2, 2012 at 5:42 pm

This looks so comforting and delicious; I’ve never had polenta, but this looks like a good place to start! Beautiful photos!
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44 Sarah June 3, 2012 at 4:59 am

Ooooh, I LOVE polenta but my family always has it with some kind of red sauce. I think I’ll have to try the mushrooms.
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45 Pam June 8, 2012 at 6:40 pm

Oh my goodness. I just had to stop and say this looks so good I am making it this weekend.

thanks for making my meal plan for Saturday and leftover Sunday so much better.

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46 TastefullyJulie June 8, 2012 at 8:20 pm

Thanks Pam, I hope you like it! Oh, and will you please come help me clean my closet?!


47 Natasha June 22, 2012 at 9:32 am

I already love polenta, and with cheese and mushrooms, I could definitely love it even more. This looks divine!
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