Mushroom Polenta

Delicious with veal or braised beef.

  • Prep: 15 min
  • Cooking: 20 min
Yields 4 servings
mushroom polenta

Ingredients

  • 1 tbsp (15 mL) butter
  • 8 oz (227 g) white mushrooms or Crimini (brown) mushrooms halved and finely chopped
  • 1 leek white part only, halved and finely chopped
  • 2 tsp (10 mL) fresh thyme or fresh parsley
  • 2 cups (500 mL) Milk
  • 1/2 cup (125 mL) fine cornmeal
  • 1/2 cup (125 mL) Parmesan finely grated
  • 1/4 cup (60 mL) dried tomatoes in oil drained and finely diced
  • Salt and pepper to taste

Preparation

In a large skillet, heat butter at medium-high, sauté mushrooms, leek and thyme 6 minutes. Season with salt and pepper and set aside.

In a heavy saucepan, bring milk to a boil at medium-high heat. Sprinkle cornmeal over and whisk in gradually. Reduce heat to medium low while continuing to stir with a wooden spoon for 5 minutes. Add mushrooms, 1/3 cup (80 mL) Parmesan, dried tomatoes and mix well.

Spoon onto plate or divide into 3/4 (180 mL) ramekins. Sprinkle with remaining Parmesan.

Tips

If making polenta for the next day, preheat oven to 400 °F (200 °C) and reheat ramekins for 10 to 12 minutes.

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Nutrition

Nutritional Information

per serving
Energy: 227 Calories
Protein: 13 g
Carbohydrate: 25 g
Fat: 9 g
Fibre: 2.6 g
Sodium: 315 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 28 % / 313 mg
Vitamin B12: 44 %
Riboflavin: 36 %
Vitamin D: 34 %
Selenium: 29 %