Recipe: Perfect Polenta with mushroom and cheese

Polenta with mushroom and cheese. Serve it with crispy roasted mushrooms and you've got dinner. And if you're feeling indulgent, top with a little heavy. Do not let the garlic brown.

It's so good especially with aromatic mushrooms on top! Food channel L - a new recipe every odd day of the month! While the polenta cooks, strain the porcini mushrooms and rinse them. You can cook Polenta with mushroom and cheese using 5 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Polenta with mushroom and cheese

1. Prepare 1 of ready to use polenta.
2. You need 1 box of baby bella mushroom.
3. It's 1 each of cheese of choice.
4. You need 2 tbsp of oil. i use coconut oil.
5. You need 1 dash of seasoning of choice. use garlic,onion,salt,pepper.

This recipe for Polenta with Wild Mushrooms, Garlic, and Sage is cozy and comforting, perfect for the cooler months of spring or fall, when wild mushrooms are ready for the picking. Add cheese for extra richness or keep it vegan! You can use any kind of fresh mushrooms and even use Funghi Trifolati - Sauteed Mushrooms Italian Style you happen to have any leftovers. When assembling polenta squares simply top mushrooms with this sauce and sprinkle with some more cheese.

Polenta with mushroom and cheese step by step

1. Slice polenta into 1/4 in slices.
2. Slice cheese.
3. Slice mushrooms how you want them. I sliced mine small because my 12 month old Loves these. :).
4. Heat skillet with a little oil.
5. Add mushroom and cook until soft. On medium heat..
6. In another skillet, heat oil on med/high. Fry polenta slices until crunchy..
7. Once crunchy, remove polenta and place on paper towel to drain..
8. Place desired amount of cheese on each polenta pieces..
9. Top with hot sauteed mushrooms.
10. Add some condiment. I used homemade ketchup. Salsa sounds great too!.
11. Enjoy!.

Here's the perfect compromise: creamy, cheesy polenta topped with a tomatoey herb- and garlic-loaded mushroom ragù that's so savory, you might even forget it's meatless. While mushrooms are cooking, make polenta. Bring chicken stock and milk to boil in a saucepan, lower the heat, and slowly sprinkle the cornmeal Arrange the mushrooms, underside up, in one layer over the polenta. Robiola cheese is a soft, moist, and very flavorful Brie-like melting cheese that gives this dish its decadent flavor and creamy texture. Originating in northern Italy, Robiola is starting to rival gorgonzola as that country's most famous cheese.