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Home » Recipes » Gluten Free

4 November, 2015 By Mary | 6 Comments

Herbed Mushrooms on Polenta with White Cheddar

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Herbed Mushrooms on Polenta with White Cheddar Recipe | thekitchenpaper.com

I'm having a moment with mushrooms. After years of not cooking with them very often, I'm suddenly making up for lost time by putting them in EVERYTHING. Soups. Biscuits. Salads. Polentas. I can't stop, and I'm 100% okay with that.

Herbed Mushrooms on Polenta with White Cheddar Recipe | thekitchenpaper.com
Herbed Mushrooms on Polenta with White Cheddar Recipe | thekitchenpaper.com

This recipe is based off of a recipe from Ottolenghi — who of course has some of my favorite recipes out there. They're never bad! If you need a good Christmas gift for anyone (including me...), an Ottolenghi cookbook is a GREAT place to start.

Herbed Mushrooms on Polenta with White Cheddar Recipe | thekitchenpaper.com

Herbed Mushrooms on Polenta with White Cheddar Recipe | thekitchenpaper.com
Herbed Mushrooms on Polenta with White Cheddar Recipe | thekitchenpaper.com

I'm a woman of few words today, so I'll let the pictures do the talking! Have a wonderful Wednesday! xo

Herbed Mushrooms on Polenta with White Cheddar Recipe | thekitchenpaper.com

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Herbed Mushrooms on Polenta with White Cheddar

  • Author: adapted from Ottolenghi
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4-6 1x
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Ingredients

Units Scale
  • 1 lb small mushrooms (I used baby bellas!)
  • olive oil
  • 2 Tbsp butter
  • 1 Tbsp fresh thyme
  • 2 large garlic cloves, minced
  • 1 cup dry polenta
  • 4 cups water (or broth, for more flavor)
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh tarragon, chopped
  • 1 cup shredded sharp white cheddar
  • salt & pepper

Instructions

  1. Cut any larger mushrooms in half. Heat half of the oil in a large frying pan, and add as many mushrooms as can be cooked in a single, non-crowded layer. Over medium heat, let the mushrooms cook without moving them for a few minutes. Working in batches, cook all of the mushrooms until soft and browned. As they're done, transfer them to a bowl with the butter, thyme, and garlic. Cover, and keep warm.
  2. To cook the polenta, combine the polenta, water, rosemary, and tarragon in a saucepan. Cook over medium heat until thickened, stirring often. This should take about 25 minutes. When thickened, add half of the cheese and stir in. Season with salt & pepper to taste.
  3. Pour the polenta out on an oven-safe dish, top with the mushrooms and remaining cheese. Broil for 4-5 minutes, or until the cheese is melted and bubbling.
  4. Serve warm.

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Reader Interactions

Comments

  1. Katrina says

    November 04, 2015 at 7:23 am

    This is one dreamy looking dinner!! Love that cheese and those mushrooms!! <3

    Reply
    • Mary says

      November 04, 2015 at 10:25 am

      Thanks, Katrina! Enjoy! xo

      Reply
  2. Nicole ~ Cooking for Keeps says

    November 04, 2015 at 9:25 am

    I happen to be a little obsessed with polenta, I just adore the creamy texture, and love how easy it is to make. Plus, the versatility! Not only does this sound seriously delicious, it's stunningly beautiful!

    Reply
    • Mary says

      November 04, 2015 at 10:26 am

      Ha! It IS super versatile, isn't it!? I used my leftovers this morning to fry up and top with an egg — SO good! Enjoy, Nicole! xo

      Reply
  3. Adina says

    November 05, 2015 at 12:01 am

    Polenta and mushrooms are a match made in heaven! And Ottolenghi is the best, isn't he? I have all of his books, except NOPI, but that is already on my Christmas wish list! So excited about it!

    Reply
    • Mary says

      November 05, 2015 at 3:18 pm

      Thanks, Adina! Ottolenghi really IS the best! I always have his books checked out of the library... but I think it's about time I actually buy them!! Enjoy! xo

      Reply

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