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{Moosewood Monday} Broiled Polenta with Mushrooms and Cheese and a Blog Hop
5.0 from 3 reviews
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Author: Moosewood Collective
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4-6
Ingredients
  • 1/2 cup boiling water (optional)
  • 1/2 cup dried porcini mushrooms, in pieces (optional)
  • 3 cups water
  • 1/2 teaspoon salt
  • 1 cup cornmeal
  • 3 tablespoons olive oil
  • 1 1/2 cups domestic mushrooms, diced (use 2 cups if you omit the porcini)
  • 1 large garlic clove, minced
  • 1 tablespoon dry white wine
  • 1/8 teaspoon salt
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup smoked cheddar cheese or 1/2 cup mild provolone cheese, shredded
  • ground black pepper
  • dash of basil, marjoram, or tarragon (optional
Instructions
  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.
Notes
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 1/2 cup for a half recipe).
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Recipe by Tastefully Julie at http://tastefullyjulie.com/moosewood-monday-broiled-polenta-with-mushrooms-and-cheese-and-a-blog-hop/