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.
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.
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
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 4-6 1x
Ingredients
- 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
- 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.
- 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.
- 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.
- Serve warm.
Katrina says
This is one dreamy looking dinner!! Love that cheese and those mushrooms!! <3
Mary says
Thanks, Katrina! Enjoy! xo
Nicole ~ Cooking for Keeps says
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!
Mary says
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
Adina says
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!
Mary says
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