Baked Polenta with Asiago and Mushroom Sauce

Baked Polenta with Asiago and Mushroom Sauce

prep time

minutes
cook time

minute
servings
6

Ingredients














Cooking Instructions

For polenta:


1

Heat oven to 350°F. Bring water to boil; add salt. Add cornmeal slowly, stirring constantly. Cook, continuing to stir, until polenta begins to thicken, about 5 minutes. Stir in half the cheese. Pour into buttered 8x8-inch baking pan. Bake until firm, about 35 minutes.* Cool 25 minutes. Sprinkle top with remaining cheese after 25 minutes. While polenta bakes, make the sauce.


For sauce:


1

Purée peppers in food processor; reserve. Over high heat, sauté the mushrooms in oil. Remove mushrooms from pan and reserve. In same pan, place reserved pepper purée, marinara, water, and rosemary. Simmer over medium heat until sauce thickens, about 10 minutes. Stir in reserved mushrooms and parsley.


2

To serve, cut the polenta into pieces; serve topped with the sauce.


*This recipe may be prepared ahead to this point. Once polenta has cooled, store tightly wrapped in refrigerator for up to 3 days or in freezer for up to 6 weeks. Return to room temperature before proceeding with recipe.


Ingredients














Cooking Instructions

For polenta:


1

Heat oven to 350°F. Bring water to boil; add salt. Add cornmeal slowly, stirring constantly. Cook, continuing to stir, until polenta begins to thicken, about 5 minutes. Stir in half the cheese. Pour into buttered 8x8-inch baking pan. Bake until firm, about 35 minutes.* Cool 25 minutes. Sprinkle top with remaining cheese after 25 minutes. While polenta bakes, make the sauce.


For sauce:


1

Purée peppers in food processor; reserve. Over high heat, sauté the mushrooms in oil. Remove mushrooms from pan and reserve. In same pan, place reserved pepper purée, marinara, water, and rosemary. Simmer over medium heat until sauce thickens, about 10 minutes. Stir in reserved mushrooms and parsley.


2

To serve, cut the polenta into pieces; serve topped with the sauce.


*This recipe may be prepared ahead to this point. Once polenta has cooled, store tightly wrapped in refrigerator for up to 3 days or in freezer for up to 6 weeks. Return to room temperature before proceeding with recipe.


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