Cheese Polenta With Mushrooms and Artichokes
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
1 meal
- Serves:
- 6-8
ingredients
- 1419.54 ml water
- 2.46 ml sea salt
- 473.18 ml polenta (instant-cooking, quick-cooking)
- 14.79 ml butter
- 236.59 ml asiago cheese (grated, or a blend of Asiago, Romano and Parmesan)
- 29.58 ml extra virgin olive oil
- 226.79 g mixed mushrooms (sliced)
- 396.89 g can artichoke hearts, drained and chopped
- ground pepper
- 78.78 ml pasta sauce (optional)
directions
- Bring water and salt to a boil in a large saucepan. Sprinkle polenta into boiling liquid while stirring with a wooden spoon. Reduce heat to a simmer and continue stirring 1 to 2 minutes or until water is completely absorbed and polenta is cooked. Stir in the butter and cheese.
- Spoon the mixture into an oiled 9x13-inch baking dish. Let polenta rest for 10 to 15 minutes to firm up while preparing the mushrooms and artichoke hearts.
- Heat olive oil over medium-high heat. Add mushrooms, artichoke hearts, salt and pepper and cook, stirring frequently, until the mushrooms have released their liquid, about 10 minutes. Stir in the pasta sauce if using.
- To serve, cut polenta into squares and top with mushroom mixture. Garnish with additional cheese or a drizzle of extra virgin olive oil, if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Karina A
United States