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Broiled Polenta With Mushrooms And Cheese Recipe
|Boiling water||1⁄2 Cup (8 tbs) (Optional)|
|Dried porcini mushroom pieces||1⁄2 Cup (8 tbs) (Optional)|
|Water||3 Cup (48 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Olive oil||3 Tablespoon|
|Diced mushrooms/2 cups if omitting the porcini||6 Ounce (1 1/2 Cups)|
|Garlic||1 Clove (5 gm), minced or pressed (Large Cloves)|
|Dry white wine/Water /reserved porcini soaking liquid||1 Tablespoon|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
|Shredded smoked cheddar cheese/Mild provolone cheese /a combination||1⁄2 Cup (8 tbs)|
|Ground black pepper||To Taste|
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
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.