So I was watching the Barefoot Contessa the other day, which I absolutely adore, and the minute she said polenta, I had to watch. There were a few great dishes, but this was the only one that I would eat since the others had meat. It looked so good that I made sure to save the recipe from Food Network.
I changed a few things from the recipe but it’s pretty similar and but is it good. The dish is enough for 2-4 people unless you buy the mushrooms really big, then it could be for 6 people. You can also make a little more of the polenta if you do need to feed 6. You can also make the polenta for with so many flavors and so many toppings, it is amazing!
I made this tonight for family dinner and it was a huge success. The carb count was not bad either and there are ways to make it vegan with cashew or almond milk if you want.
INGREDIENTS – Serves 2-4 people
- Portobello mushroom caps – 6 large
- Polenta – 3/4 cups, dry
- Vegetable broth – 3 cups
- Heavy whipping cream – 1 1/2 cup
- Olive oil – 2 tablespoons
- Kosher salt – 1 1/2 teaspoons (and a little extra)
- Pepper – 3/4 teaspoon (and a little extra)
- Herbed feta cheese – 1/2 cup
HOW TO MAKE IT…
- Pre-heat the oven to 400 degrees
- On a baking sheet, lay out the mushrooms (top sides down) and sprinkle the oil all over then season with a little salt and pepper
- Place in the oven and cook for about 7-8 minutes then let cool
- Lower the oven temp to 375 degrees
- In a medium pot on high heat, add the vegetable stock and the heavy cream and let boil; when boiling add to polenta and lower the heat to low
- Season with the salt and pepper and continue to stir until the polenta is thinker and creamy
- When done pour into a baking dish and then place the mushrooms on top
- Add the feta cheese all over and pop back into the oven for about 20 more minutes
I served it with a side of green beans with sundried tomatoes, garlic butter and pine nuts