Polenta with Mushroom Medley

  • Yield 4 servings

Lightly grilled polenta is topped with a delicious mushroom medley.


8 slices ready-to-serve polenta (from a 24-ounce refrigerated package)
1/4 cup olive oil
1 pound (about 6 cups) fresh mushroom mixture including: small shiitakes, criminis, oysters, and whites
8 ounces (small loaf) Italian bread
1 (7-ounce) jar roasted red peppers
3 tablespoons prepared pesto
1 cup spinach, arugula or lettuce leaves
4 ounces thinly sliced mozzarella cheese


  1. Preheat grill or broiler until hot. Lightly brush olive oil on both sides of sliced polenta.  Place on a grill rack or broiler pan; grill or boil until golden, about 4 minutes, turning once; remove and keep warm.
  2. Trim mushrooms stems, and slice mushrooms.  In a medium skillet, over medium heat, heat remaining oil.  Add mushrooms; cook and stir until lightly browned, about 2 minutes.  Add wine and rosemary, simmer until reduced by half, about 3 minutes.  Stir in salt and pepper.
  3. Place 2 polenta slices on each plate; top with the mushroom mixture, dividing evenly.  Serve immediately.

Recipe courtesy of the Mushroom Council’s Mushroom Channel





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