This polenta is for mushroom lovers. Spoon sautéed mushrooms over smooth and creamy polenta for a quick lunch or dinner. Slideshow:  Mushroom Recipes 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
October 2014

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Credit: © Todd Porter & Diane Cu

Recipe Summary

total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, bring the water to a boil. While whisking, gradually pour the polenta into the water. Reduce the heat to low and continue whisking for an additional minute.

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  • Continue cooking for about 30 minutes, stirring every 5-10 minutes, making sure to scrape the bottom of the pot. Remove the polenta from the heat when it is tender and creamy and has reached your desired thickness.

  • When the polenta is nearly finished cooking, heat a large skillet over medium-high heat. Melt 4 tablespoons of butter, and then stir in the mushrooms, Worcestershire sauce, salt and pepper. Cook mushrooms for about 5 minutes, or until tender. Set aside.

  • When the polenta has reached the desired texture, stir the salt and remaining 2 tablespoons of butter into the polenta until the butter is melted.

  • Serve topped with the mushroom medley and optional Parmigiano-Reggiano.

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