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Walnut Rosemary Polenta With Tomato Mushroom Sauté

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“In trying to cut food costs, I've found that cheap doesn't always mean bad - you just have to be diligent in your search. This recipe came from the California walnuts website, and can serve as a vegetarian entree or a side dish.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, heat oil and butter over medium heat.
  2. Add onion; cook, stirring often, until soft, about 5 minutes.
  3. Add mushrooms; season generously with salt and pepper. Cover and cook until mushrooms release their juices, about 10 minutes.
  4. Add the minced garlic. Uncover pan; raise heat to high.
  5. Cook, stirring often, until liquid has evaporated and mushrooms are brown, 2 to 3 minutes.
  6. Add wine, rosemary, and tomatoes.
  7. Simmer until sauce has thickened, 10 to 15 minutes.
  8. Meanwhile, make the polenta. In a large saucepan over high heat, bring stock and milk to a boil.
  9. Reduce heat to medium, and very gradually, add cornmeal in a thin stream, whisking constantly until smooth.
  10. Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes.
  11. Remove from heat and stir in reserved rosemary, cheese, butter, and walnuts. Salt and pepper to taste.
  12. Serve the polenta topped with the tomato mushroom sauté.
  13. Note: For firmer polenta, spread out cooked polenta on a baking sheet. Let set for 30 minutes or overnight. Cut into squares or triangles as desired. Reheat on a grill or in the oven.

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