Cheesy Portabella Polenta

Cheesy Portabella Polenta

Polenta is an easy, inexpensive and versatile dish to make.  You want to buy the coarsely ground meal (not finely ground cornmeal).  Bob’s Red Mill has been the most flavorful and best texture brand that I have found.  Once the polenta base is baked, there is no end to the possibilities for toppings.  Here’s my favorite.

1 cup polenta

4 cups water

1 1/4 salt, divided

4 tablespoons butter, divided

8 ounces portabella mushrooms, sliced

1 garlic clove, minced

1 teaspoon dried rosemary

4 ounces of colby jack, mozzarella or Fontina cheese

In a mixing bowl, combine the polenta meal and the water. Stir in 1 teaspoon of salt.  Pour the polenta mixture into a sprayed 2 quart baking dish.  Bake at 350 for 45 minutes.  Pull the polenta from the oven and stir in 2 tablespoons of butter and return to the oven for 15 additional minutes.  In a small sauce pan, heat the remaining 2 tablespoons of butter and sauté the mushrooms, sprinkle 1/4 teaspoon salt.  Stir frequently until the mushrooms give up their moisture and add the garlic and rosemary.  Cook until the mushrooms are dry, about 4 minutes.  Once the polenta is baked, taste to determine is more salt is needed, if so stir in. Over the top of the polenta, spread the cheese evenly and top with the sautéed mushrooms.  Place the dish back in the oven to melt the cheese and until the top begins to brown, about 5 minutes.  Let the dish cool and set up for about 15 minutes and slice and serve warm.  Serves 6 – 8.