Polenta & the Mushroom

Polenta & the Mushroom
Portobello Mushroom on creamy polenta with a side of dressed up green beans

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


  1. Pre-heat the oven to 400 degrees
  2. 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
  3. Place in the oven and cook for about 7-8 minutes then let cool
  4. Lower the oven temp to 375 degrees
  5. 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
  6. Season with the salt and pepper and continue to stir until the polenta is thinker and creamy
  7. When done pour into a baking dish and then place the mushrooms on top
  8. Add the feta cheese all over and pop back into the oven for about 20 more minutes
  9. ENJOY!

I served it with a side of green beans with sundried tomatoes, garlic butter and pine nuts

Polenta & the Mushroom
Polenta and Portobello mushrooms with herbed feta cheese ready to go in the oven




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