Search for a Recipe

Thursday, 22 January 2015

Mushroom-Gruyere Polenta Bake

Amidst the myriad of wedding dessert posts, I think it's important to throw in regular dishes as well.  I had just been chatting with my sister about polenta, so it seemed appropriate to write this recipe up since it was a hit with everyhone (even if the kids didn't love the mushrooms). If you like mushrooms, you'll love this dish.  This is one of my favorite cold-weather dishes since it's so rich and flavorful, and yet so easy to whip together!  You can easily make your own polenta, but I tend to use ready-made since then I know the consistency of the polenta will be correct.  The sharp gruyere cheese adds a complimentary flavor to the mushrooms and polenta.  It's a great dish to throw together!  We eat this dish as a main course, but you could easily have it as a side dish.  Just keep in mind that it's quite filling.  Enjoy!
Fresh from the oven and ready to eat!

Mushroom Gruyere Polenta Bake
Makes 8" x 8" pan (~4-6 servings)

Preheat oven to 375F.

Chop coarsely and put into 8" x 8" pan:
1 package pre-cooked polenta (18oz/510g) I used Trader Joe's organic
Coarsely chopped polenta - mine was from an oblong polenta roll. Some pre-cooked polenta comes in blocks, some in rectangles, some in cylinders. 

Prepare the following veggies, then set aside:

Remove stems, wash and slice:
8 oz white button mushrooms
8 oz mini portabella mushrooms

4-5 cloves garlic

Heat over medium to medium-high heat:
2 Tbsp butter
2 Tbsp oil

Saute until softened:
pre-sliced mushrooms 

Drain off most of the liquid.  Move mushrooms to the sides of the pan.  In the center of the pan saute 1-2 minutes, until aromatic:
minced garlic cloves

Mix together mushrooms and garlic and then spread over polenta.
Mushrooms and garlic spread over polenta
Sprinkle the top with:
1-2 cups freshly grated gruyere cheese
I used a handheld grater, which grates finely and makes it look like there's more cheese there than there really is. 
Cook 17-20 minutes at 375F until nicely melted, and cheese just starts browning.

Great served with salad as a main dish, or it could serve as a hearty side dish. Enjoy!
Mushroom-Gruyere Polenta served up with a romaine, cucumber and pear salad
My four year old was a big fan of the polenta - she thought the yellow pieces were big pieces of cheese.  One of those times correcting her got me a "no, mom, this is good cheese" reply.

No comments:

Post a Comment