Broiled Polenta With Mushrooms And Cheese Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Boiling water1⁄2 Cup (8 tbs) (Optional)
 Dried porcini mushroom pieces1⁄2 Cup (8 tbs) (Optional)
 Water3 Cup (48 tbs)
 Cornmeal1 Cup (16 tbs)
 Olive oil3 Tablespoon
 Diced mushrooms/2 cups if omitting the porcini6 Ounce (1 1/2 Cups)
 Garlic1 Clove (5 gm), minced or pressed (Large Cloves)
 Dry white wine/Water /reserved porcini soaking liquid1 Tablespoon
 Salt1⁄8 Teaspoon
 Shredded mozzarella cheese1⁄2 Cup (8 tbs)
 Shredded smoked cheddar cheese/Mild provolone cheese /a combination1⁄2 Cup (8 tbs)
 Ground black pepper To Taste

Nutrition Facts

Serving size

Calories 303 Calories from Fat 141

% Daily Value*

Total Fat 16 g24.7%

Saturated Fat 3.6 g18.2%

Trans Fat 0 g

Cholesterol 11.2 mg

Sodium 167.7 mg7%

Total Carbohydrates 33 g11.1%

Dietary Fiber 3.5 g13.9%

Sugars 1.2 g

Protein 8 g15.9%

Vitamin A 1.9% Vitamin C 2.2%

Calcium 7.9% Iron 10.1%

*Based on a 2000 Calorie diet

Directions

If you are using the porcini mushrooms, place them in a heatproof bowl, cover with the boiling water, and set aside for about 10 minutes.
In a saucepan, bring the 3 cups of water and the salt to a boil.
When the water is boiling rapidly, add the cornmeal in a thin, steady stream, whisking constandy to prevent lumps.
Lower the heat andsimmer for about 10 minutes, stirring often to prevent sticking, until the polenta thickens.
While the polenta cooks, strain the porcini mushrooms, reserving 1 tablespoon of the soaking liquid, 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.
Stir in the wine, water, or reserved porcini liquid, and add the salt.
Simmer gen-dy for another minute or two.
Preheat the broiler.
Spread the polenta evenly in an oiled or buttered flameproof pie plate or casserole dish.
Sprinkle the shredded mozzarella on the polenta.
Spoon the sauteed mushrooms over the mozzarella, and finish with a layer of the smoked cheddar and/or provolone cheese.
Add pepper to taste.
Broil for 3 to 5 minutes, until the cheese is golden brown.
Top with a sprinkling of basil, marjoram, or tarragon if you like, and serve bubbling hot.
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