This is a great veggie recipe that can be eaten as a meal or prepared for an appetizer. Even my meat and potatoes husband enjoys it.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • Preheat oven to broil. Lightly grease a baking sheet.

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

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

Nutrition Facts

283.1 calories; protein 5.2g 10% DV; carbohydrates 34.4g 11% DV; fat 14.6g 23% DV; cholesterolmg; sodium 299.2mg 12% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2005
I can't rate this because I changed way too much from the recipe. Like others who've rated the recipe I find polenta to be very bland. So while cooking it for this recipe I added to the water-cornmeal mixture: salt pepper minced garlic ground cumin whole cumin seeds that I'd toasted in a pan chile powder and onion powder. In addition to the mushroom topping in this recipe I also had a pico de gallo-style topping and a garlic onion tomato sauce topping. I made a pile of lightly-steamed spinach in the center of each plate placed several polenta slices on the spinach and garnished them only with a little coarse pepper and salt and some sprigs of cilantro. Then I made small piles of each type of topping in an array around the polenta so that toppings could be added as prefered by the consumer. This went over really well and got rave reviews - the first time we've had polenta and liked it! Read More
(21)

Most helpful critical review

Rating: 3 stars
11/09/2007
I agree - the recipe as written is bland. I added some feta cheese which helped but I would not make it again. Read More
(3)
20 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
12/05/2005
I can't rate this because I changed way too much from the recipe. Like others who've rated the recipe I find polenta to be very bland. So while cooking it for this recipe I added to the water-cornmeal mixture: salt pepper minced garlic ground cumin whole cumin seeds that I'd toasted in a pan chile powder and onion powder. In addition to the mushroom topping in this recipe I also had a pico de gallo-style topping and a garlic onion tomato sauce topping. I made a pile of lightly-steamed spinach in the center of each plate placed several polenta slices on the spinach and garnished them only with a little coarse pepper and salt and some sprigs of cilantro. Then I made small piles of each type of topping in an array around the polenta so that toppings could be added as prefered by the consumer. This went over really well and got rave reviews - the first time we've had polenta and liked it! Read More
(21)
Rating: 5 stars
12/29/2003
This recipe worked great when I doubled it to make 8 servings. I also used some Shittake mushrooms which brought a rich flavor to the sauce. Another tip it was difficult to transfer the cut polenta from the wax paper since I accidentally cut through the wax paper when I was slicing the squares. The waxpaper stuck to the polenta. So I just lifted it with teh wax paper and flipped it over when I put it on the baking sheet and then peeled off the wax paper. This worked well for me. This is a savory recipe. Read More
(19)
Rating: 5 stars
08/29/2002
I liked the simplicity of this meal. The polenta may be used as appetizers. Broiling the polenta until browned gave it an oily flavor which was similar to fried tortilla chips. Baking lightly gave a great flavor. Read More
(15)
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Rating: 4 stars
01/22/2009
This came out pretty good but I did make a few changes of my own. I sauteed the mushrooms onions garlic and added a couple slashes of white wine and some fresh spinach at the end. When the spinach wilted i topped the fried polenta. I enjoyed this and will probably make it again. Read More
(8)
Rating: 5 stars
01/14/2004
So great. My polenta hating husband even loved it plus it was easy and fast!! I did make some minor changes...I used green onions instead of white ones sprinkled each polenta blob with balsamic vinegar and parmesan cheese and broiled for 6 minutes...but thats all. Really devine wished I had made more. Will add to rotation. Read More
(7)
Rating: 4 stars
03/14/2011
Overall a good recipe and for sure a do again. I used a sifter to add the cornmeal to the water so that it would not lump added about 1/2 cup parmesian and some fresh basil to the polenta before I spread it. The mushroom topping was great as is but next time I may add 1 tbs of butter or splash of white wine right at the end to make it more of a sauce. Read More
(5)
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Rating: 2 stars
11/05/2007
THE MUSHROOM TOPPING WAS BLAND NOT KEEPING THIS ONE. Read More
(3)
Rating: 3 stars
10/15/2005
This was good but not outstanding and also a fair of work. It also doesn't hold well. If I ever make it again I'd probably add some parmesan to the polenta. I think that would help fight the blandness a lot of us seem to be noticing. I do like the idea of using the polenta shapes almost as a cracker and may try some other toppings in the future. Read More
(3)
Rating: 3 stars
11/09/2007
I agree - the recipe as written is bland. I added some feta cheese which helped but I would not make it again. Read More
(3)