Polenta with Mushroom Medley

  • Yield: 4 servings


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