Paula's Polenta with Mushroom Topping

Homemade polenta is easy and less expensive than the store bought kind. In this recipe it's broiled and topped with savory mushrooms and onions.

• Preparation Time: 5 mins
• Cooking Time: 30 mins
• Total Time: 35 mins
• Calories: 283 Calories

Ingredients

• ½ teaspoon salt
• 4 cups water
• 1 cup cornmeal
• ¼ cup olive oil
• 1 tablespoon dried basil
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 pound button mushrooms, sliced
• ½ teaspoon black pepper
• ½ small onion, minced

Recipe Instructions

Step 1

In a heavy saucepan over high heat, bring water to a boil with salt and pepper. Slowly pour in cornmeal, stirring constantly with a wooden spoon. Reduce heat to low and cook 20 minutes, stirring frequently as the mixture thickens.

Step 2

Using a wet spatula spoon the cornmeal mixture (polenta) 1/2 inch thick onto a sheet of wax paper. Set aside to cool.

Step 3

Preheat oven to broil. Lightly grease a baking sheet.

Step 4

Heat oil in a large skillet over high heat. Cook mushrooms, onion, garlic and herbs in the hot oil until mushrooms are tender.

Step 5

Cut cooled polenta into squares and place on prepared baking sheet. Broil until browned on both sides. Serve with mushroom sauce.