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Cook Time:50 minsAdditional Time:55 minsTotal Time:1 hr 45 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:50 minsAdditional Time:55 minsTotal Time:1 hr 45 minsServings:6Yield:6 servings
Cook Time:50 mins
Cook Time:
50 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ¾cupswater1 ¼cupsmedium- to coarse-ground yellow cornmeal (see Tip)½teaspoonkosher salt2tablespoonsextra-virgin olive oil1 ½poundsmushrooms, preferably wild, trimmed and thickly sliced1small red onion, finely chopped⅔cupdry white wine or low-sodium vegetable broth1 ½tablespoonschopped fresh rosemary1 ½tablespoonschopped fresh sage¼teaspoonground pepper6ouncesTaleggio or fontina cheese, finely diced½cupfreshly grated Parmigiano-Reggiano cheese
Cook Mode(Keep screen awake)
Ingredients
2 ¾cupswater
1 ¼cupsmedium- to coarse-ground yellow cornmeal (see Tip)
½teaspoonkosher salt
2tablespoonsextra-virgin olive oil
1 ½poundsmushrooms, preferably wild, trimmed and thickly sliced
1small red onion, finely chopped
⅔cupdry white wine or low-sodium vegetable broth
1 ½tablespoonschopped fresh rosemary
1 ½tablespoonschopped fresh sage
¼teaspoonground pepper
6ouncesTaleggio or fontina cheese, finely diced
½cupfreshly grated Parmigiano-Reggiano cheese
DirectionsBring water to a boil in a large saucepan. Gradually whisk in cornmeal and salt. Reduce heat to low and cook, stirring constantly, until the polenta is very thick, 4 to 5 minutes. Scrape onto a clean cutting board and spread into an 8-inch-wide slab.Preheat oven to 350 degrees F. Coat an 8-inch baking dish with cooking spray.Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they start to brown, 12 to 15 minutes. Add onion and cook, stirring, until softened, 3 to 5 minutes. Stir in wine (or broth), rosemary, sage and pepper and cook for 1 minute. Remove from heat.Cut the cooled polenta into 12 pieces about 1/2 inch wide. Arrange half the strips in the prepared dish. Top with half the mushroom mixture, half the Taleggio (or fontina) and half the Parmigiano. Top with the remaining polenta, mushroom mixture and cheeses.Bake until brown and bubbling, 40 to 45 minutes. Let cool for 10 minutes. Cut into 6 pieces to serve.TipsMake Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 1 day. Uncover and let stand at room temperature for 1 hour before finishing with Step 5.Any type of cornmeal can be used for polenta, but we like medium- or coarse-ground cornmeal for its great texture. It’s usually labeled “cornmeal,” but some brands are labeled “polenta.” Look for it near whole-grain flours. Store it airtight in the freezer.Originally appeared: EatingWell Magazine, May/June 2015
Directions
Bring water to a boil in a large saucepan. Gradually whisk in cornmeal and salt. Reduce heat to low and cook, stirring constantly, until the polenta is very thick, 4 to 5 minutes. Scrape onto a clean cutting board and spread into an 8-inch-wide slab.Preheat oven to 350 degrees F. Coat an 8-inch baking dish with cooking spray.Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they start to brown, 12 to 15 minutes. Add onion and cook, stirring, until softened, 3 to 5 minutes. Stir in wine (or broth), rosemary, sage and pepper and cook for 1 minute. Remove from heat.Cut the cooled polenta into 12 pieces about 1/2 inch wide. Arrange half the strips in the prepared dish. Top with half the mushroom mixture, half the Taleggio (or fontina) and half the Parmigiano. Top with the remaining polenta, mushroom mixture and cheeses.Bake until brown and bubbling, 40 to 45 minutes. Let cool for 10 minutes. Cut into 6 pieces to serve.TipsMake Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 1 day. Uncover and let stand at room temperature for 1 hour before finishing with Step 5.Any type of cornmeal can be used for polenta, but we like medium- or coarse-ground cornmeal for its great texture. It’s usually labeled “cornmeal,” but some brands are labeled “polenta.” Look for it near whole-grain flours. Store it airtight in the freezer.
Bring water to a boil in a large saucepan. Gradually whisk in cornmeal and salt. Reduce heat to low and cook, stirring constantly, until the polenta is very thick, 4 to 5 minutes. Scrape onto a clean cutting board and spread into an 8-inch-wide slab.
Preheat oven to 350 degrees F. Coat an 8-inch baking dish with cooking spray.
Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they start to brown, 12 to 15 minutes. Add onion and cook, stirring, until softened, 3 to 5 minutes. Stir in wine (or broth), rosemary, sage and pepper and cook for 1 minute. Remove from heat.
Cut the cooled polenta into 12 pieces about 1/2 inch wide. Arrange half the strips in the prepared dish. Top with half the mushroom mixture, half the Taleggio (or fontina) and half the Parmigiano. Top with the remaining polenta, mushroom mixture and cheeses.
Bake until brown and bubbling, 40 to 45 minutes. Let cool for 10 minutes. Cut into 6 pieces to serve.
Tips
Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 1 day. Uncover and let stand at room temperature for 1 hour before finishing with Step 5.
Any type of cornmeal can be used for polenta, but we like medium- or coarse-ground cornmeal for its great texture. It’s usually labeled “cornmeal,” but some brands are labeled “polenta.” Look for it near whole-grain flours. Store it airtight in the freezer.
Originally appeared: EatingWell Magazine, May/June 2015
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Nutrition Facts(per serving)335Calories17gFat29gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
