Polenta with Provolone, Roasted Peppers and Mushrooms

Polenta with Provolone, Roasted Peppers and Mushrooms

prep time

minutes
cook time

minute
servings
8-10

Ingredients




















Cooking Instructions

For polenta:


1

Heat oven to 375°F. In deep saucepan, bring water, salt, pepper, rosemary and thyme to rolling boil. Add polenta in slow, steady stream, stirring constantly. Reduce heat to medium and continue stirring 5 minutes. Add diced red pepper. Reduce heat to low and cover. Cook 45 minutes, stirring occasionally. Add parmesan, 2 tablespoons butter and red pepper flakes. Stir well; set aside.


For mushrooms:


1

Melt butter in skillet. Add mushrooms and garlic. Cook 10 minutes, stirring occasionally. Add heavy cream, parsley, salt and pepper. Cook at gentle boil until cream reduces and thickens,10-15 minutes.


2

Butter 9x12-inch baking dish and spread half the polenta over bottom. Cover with half the slices of provolone, tearing slices to fit when necessary. Spread mushrooms over. Spread remaining polenta over and top with remaining provolone slices. Bake a bout 15 minutes or until cheese melts, browns slightly and casserole is hot. Let sit until the polenta sets and can be cut in servings (it will still be quite soft).


Ingredients




















Cooking Instructions

For polenta:


1

Heat oven to 375°F. In deep saucepan, bring water, salt, pepper, rosemary and thyme to rolling boil. Add polenta in slow, steady stream, stirring constantly. Reduce heat to medium and continue stirring 5 minutes. Add diced red pepper. Reduce heat to low and cover. Cook 45 minutes, stirring occasionally. Add parmesan, 2 tablespoons butter and red pepper flakes. Stir well; set aside.


For mushrooms:


1

Melt butter in skillet. Add mushrooms and garlic. Cook 10 minutes, stirring occasionally. Add heavy cream, parsley, salt and pepper. Cook at gentle boil until cream reduces and thickens,10-15 minutes.


2

Butter 9x12-inch baking dish and spread half the polenta over bottom. Cover with half the slices of provolone, tearing slices to fit when necessary. Spread mushrooms over. Spread remaining polenta over and top with remaining provolone slices. Bake a bout 15 minutes or until cheese melts, browns slightly and casserole is hot. Let sit until the polenta sets and can be cut in servings (it will still be quite soft).


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