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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


  • 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


  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.