Baked Polenta With Mushrooms

Baked Polenta With Mushrooms Recipe - Vegetarian Dish from California

Region / culture: California | Preparation time: 30 minutes | Cooking time: 35 minutes | Servings: 6 |

Vegetarian diet

Introduction

Baked Polenta with Mushrooms is a comforting, rustic dish that combines the creamy texture of polenta with the earthy flavor of mushrooms, all topped with a golden, cheesy crust. This recipe is perfect for those seeking a hearty, warming meal that is both simple to prepare and deeply satisfying. Whether you're a polenta novice or a seasoned aficionado, this dish promises to deliver on flavor and comfort.

History

Polenta, a dish made from ground cornmeal, has its roots in Northern Italy but has been embraced by various cultures around the world. Historically, polenta was considered peasant food, a simple and inexpensive way to feed families. Over time, it has been elevated from its humble beginnings to a versatile base for a myriad of sophisticated dishes. The addition of mushrooms and cheese to baked polenta is a relatively modern twist that adds depth and richness to the traditional cornmeal porridge.

Ingredients

4.5 cups water
1.5 tsp salt
1.5 cups coarse cornmeal or cornmeal
2 tbsp olive oil
2 garlic cloves, minced
0.75 tsp dried sage
7 tbsp freshly grated parmesan cheese
3 tbsp butter
1.5 lb (680 g) mushrooms, sliced thin (I like button mushrooms but use any of your choice or a combination)
0.5 tsp freshly ground coarse black pepper
6 oz (170 g) grated fontina cheese
garnish with chopped fresh parsley leaves

How to prepare

Preheat the oven to 350°F (177°C).
In a medium saucepan, bring the water and 1 tsp of salt to a boil.
Slowly add the cornmeal while whisking continuously.
Whisk in 1 tbsp of butter and 0.25 tsp of sage.
Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, approximately 20 minutes.
Stir in 3 tbsp of Parmesan cheese.
Meanwhile, butter an 8"x12" baking dish.
In a large frying pan, melt 1 tbsp of butter and 1 tbsp of oil over medium-high heat.
Add half of the mushrooms, 0.5 of garlic, 0.25 tsp each of salt and sage, and 0.25 tsp of pepper.
Cook, stirring frequently, until the mushrooms are golden, about 5 minutes.
Remove from heat.
Repeat the process with the remaining mushrooms, garlic, salt, sage, and pepper.
Pour half of the polenta into the baking dish and spread it evenly.
Top with half of the mushrooms, followed by half of the fontina cheese and 2 tbsp of Parmesan cheese.
Repeat the layering process with the remaining polenta, mushrooms, fontina cheese, and Parmesan cheese.
Bake until the cheese is bubbling, approximately 15 minutes.
Sprinkle with freshly chopped parsley.

Variations

For a twist on the classic, try adding sautéed spinach or kale between the layers for added greens. You can also experiment with different types of mushrooms, such as shiitake or porcini, for varied flavors and textures. For a non-dairy version, use nutritional yeast in place of Parmesan and a plant-based cheese substitute.

Cooking Tips & Tricks

For the smoothest polenta, whisk continuously as you slowly add the cornmeal to the boiling water. This prevents lumps from forming. Additionally, cooking the polenta until it's very thick ensures it holds up well in the baking process. When sautéing the mushrooms, make sure the pan is hot enough to sear them, which will lock in their flavor and give them a golden-brown crust.

Serving Suggestions

Serve this Baked Polenta with Mushrooms hot from the oven, garnished with extra fresh parsley for a pop of color and freshness. It pairs well with a simple green salad dressed with a vinaigrette to balance the richness of the dish.

Cooking Techniques

The key techniques in this recipe include boiling, simmering, sautéing, and baking. Each step is designed to maximize flavor and texture, from the creamy polenta base to the golden, cheesy topping.

Ingredient Substitutions

If you're unable to find coarse cornmeal, medium-grind cornmeal can be used, though the texture may be slightly different. Any hard, flavorful cheese can substitute for Parmesan, and similarly, any meltable cheese can work in place of fontina.

Make Ahead Tips

The polenta base can be made ahead of time and stored in the refrigerator for up to two days. Simply reheat it gently, adding a little water or milk to loosen it if necessary, before assembling and baking the dish.

Presentation Ideas

Serve the Baked Polenta with Mushrooms in a beautiful, oven-to-table dish to emphasize its rustic charm. Garnish with fresh herbs not just for flavor, but to add a splash of color that makes the dish visually appealing.

Pairing Recommendations

A light, crisp white wine such as Pinot Grigio complements the earthiness of the mushrooms and balances the richness of the cheese. For a non-alcoholic option, a sparkling water with lemon provides a refreshing contrast.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until heated through. The polenta may firm up in the fridge, so adding a splash of water or milk when reheating can help maintain its creamy texture.

Nutrition Information

Calories per serving

A serving of Baked Polenta with Mushrooms contains approximately 350-400 calories, making it a moderately calorie-dense meal. The exact count depends on the types of cheese used and the portion size.

Carbohydrates

A serving of Baked Polenta with Mushrooms is relatively high in carbohydrates, primarily due to the cornmeal. Coarse cornmeal contains about 76 grams of carbohydrates per cup. This dish is a good source of energy-providing carbohydrates, making it an excellent choice for fueling physical activities.

Fats

The fats in this recipe come from olive oil, butter, and cheese. Olive oil is a healthy monounsaturated fat, while butter and cheese contribute saturated fats. Moderation is key, as the dish balances these fats to contribute to its rich flavor and creamy texture without being overly indulgent.

Proteins

Cheese and mushrooms provide the primary sources of protein in this dish. While not as high in protein as meat-based dishes, Baked Polenta with Mushrooms offers a decent amount of this macronutrient, making it a satisfying vegetarian option.

Vitamins and minerals

Mushrooms are a good source of B vitamins, particularly niacin and riboflavin, which are essential for energy production and brain health. They also provide minerals such as selenium, potassium, and copper. Cheese contributes calcium for bone health, while cornmeal brings a variety of nutrients, including magnesium and phosphorus.

Alergens

This recipe contains dairy (butter and cheese) and may not be suitable for those with lactose intolerance or dairy allergies. It is gluten-free, as cornmeal does not contain gluten.

Summary

Baked Polenta with Mushrooms is a balanced dish that provides carbohydrates for energy, fats for satiety, and a moderate amount of protein. It is rich in various vitamins and minerals, making it a nutritious option for a comforting meal.

Summary

Baked Polenta with Mushrooms is a versatile, comforting dish that showcases the simplicity and richness of Italian cooking. With its creamy base, savory toppings, and golden cheese crust, it's a satisfying meal that's as nutritious as it is delicious. Whether you're looking to explore the flavors of Northern Italy or simply in need of a hearty, comforting meal, this recipe is sure to please.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Baked Polenta with Mushrooms. It was a cold winter day, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the yellowed pages, my eyes landed on a simple yet intriguing recipe that caught my attention.

The recipe called for just a few basic ingredients – cornmeal, mushrooms, butter, and cheese – but the combination sounded absolutely delicious. I had never tried making polenta before, let alone baking it with mushrooms, but something about the recipe spoke to me. I could almost taste the creamy polenta topped with savory mushrooms and melted cheese.

I decided to give it a try, and as I gathered the ingredients and started cooking, I found myself transported back to my childhood. I remembered watching my own grandmother in the kitchen, her hands moving deftly as she prepared meals for our large family. She was a master in the kitchen, able to whip up delicious dishes out of the most humble ingredients.

As the polenta cooked on the stove, I couldn't help but think of all the recipes and cooking techniques I had learned from my grandmother over the years. She had taught me everything from how to make the perfect pie crust to how to season a cast iron skillet. And now, as I stirred the creamy polenta, I could almost hear her voice guiding me through the recipe.

After the polenta had cooked to perfection, I spread it out in a baking dish and topped it with sautéed mushrooms and a generous sprinkling of cheese. As I slid the dish into the oven, the aroma of melting cheese and earthy mushrooms filled the kitchen, making my mouth water in anticipation.

When the timer finally went off, I pulled the dish out of the oven and marveled at the golden brown crust that had formed on top of the polenta. I couldn't wait to dig in and taste the fruits of my labor.

As I took my first bite, I was transported back to that cold winter day when I first discovered the recipe. The creamy polenta was perfectly balanced by the umami flavor of the mushrooms and the gooey melted cheese. It was a dish that was simple yet elegant, comforting yet sophisticated.

I knew that this recipe would become a staple in my repertoire, a dish that I would turn to time and time again to impress family and friends. And as I savored each bite, I couldn't help but feel grateful for the culinary legacy that had been passed down to me through generations of strong, capable women.

In that moment, I realized that cooking was so much more than just following a recipe – it was a way to connect with my past, to honor the traditions and memories of those who had come before me. And as I sat at the table, savoring each bite of Baked Polenta with Mushrooms, I felt a deep sense of pride and gratitude for the gift of cooking that had been bestowed upon me.

As I finished the last bite of polenta, I knew that this recipe would not only become a favorite in my own kitchen, but a cherished part of my family's culinary history. And as I cleaned up the dishes and put away the leftovers, I knew that I would always carry with me the memories of that cold winter day when I first discovered the magic of Baked Polenta with Mushrooms.