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Mushroom Polenta

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 35 min
  • $$
Gatheredtable
inspired by  The Fresh 20 by Melissa Lanz

Ingredients

  • 1 ounce dried porcini mushrooms
  • 1 cup warm water
  • 2 garlic cloves, minced
  • 2 shallots, minced
  • 2 tablespoons unsalted butter
  • 3 cups low-sodium vegetable broth
  • 1 cup fine cornmeal
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup parmesan cheese

Directions

Prep: 1. Soak mushrooms in warm water for 20 minutes. Drain and reserve water. 2. Mince shallots and garlic cloves. Make: 1. In a Dutch oven, melt butter over medium high heat. Saute the shallots and garlic until translucent. 2. Add broth and mushroom water; bring to boil. 3. Whisk in corn meal until well blended. 4. Simmer, stirring frequently, for 25 minutes, until soft and thick. 5. Stir in the salt, pepper, mushroom and cheese. 6. Remove from heat and serve immediately.

Notes

You can also use chicken or beef broth for a richer flavor. Fresh mushrooms also work well.

Goes great with these recipes

White Pizza Stuffed Zucchini Boats
Chicken Fricassee with Mustard and Marjoram
Tarragon Roasted Halibut with Hazelnut Brown Butter
Baked Chicken Breasts

The ultimate meal planner

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