Easy Baked Polenta with Mushroom Topping

Name: Easy Baked Polenta with Mushroom Topping
Yield: Serves 6 to 8
Ingredients: 8 cups, water; 2 cups medium-grind, polenta; 2 teaspoons, salt; 1/8 teaspoon, pepper; 2 tablespoons, olive oil; 1/4 cup, minced shallot; 2 , garlic cloves, minced; 1 pound, white mushrooms, trimmed and sliced; 1/4 cup, dry white wine; 1 cup, low-sodium chicken broth; 6 tablespoons, unsalted butter, cut into 8 pieces; 1/4 cup, chopped fresh parsley; 4 ounces, Parmesan cheese, grated (2 cups)

6 comments

Appears in Cook's Country October/November 2012

Side Dishes

We wanted to skip the endless stirring and simply pop some polenta in the oven and still have it.

SERVES6 to 8

TIME1½ hours

Easy Baked Polenta with Mushroom Topping

WHY THIS RECIPE WORKS

Creamy polenta—basically a porridge of cornmeal and water—is a comforting Italian side dish, but cooking it on the stovetop means up to a half-hour of nonstop stirring. Using the same ratio of cornmeal to water (1:4) and the right kind of p...

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