Baked Polenta with Mushrooms & Cherry Tomatoes
A hearty vegetarian main that's special enough for date night but easy enough for a weeknight. It's also great with an over-easy egg, chicken, or seafood!
Equipment
- 1 1.5 quart casserole dish or pot
- 1 Whisk
- 1 Large liquid measuring cup,
- 1 Large skillet or saucier
- Colander
Ingredients
- 1 cup coarse polenta or yellow cornmeal, not instant polenta
- 4½ cups water or broth, divided use
- ½ teaspoon salt Kosher, divided use
- ½ teaspoon black pepper divided use
- 2 Tablespoons olive oil extra virgin, plus more for drizzling
- 16 ounces mushrooms mix of cremini, oyster, white button
- 2 Tablespoons tomato paste
- 2 teaspoons garlic chopped or minced
- 12 ounces cherry tomatoes halved. If large, quartered.
- ¼ cup Parmesan cheese grated. For best taste, use Parmigiano-Reggiano or Grana Padano.
- 2 Tablespoons butter
- ¼ cup Flat-leaf parsley chopped
Instructions Start Cooking
- Wash hands thoroughly, lathering with soap and rinsing with running water before starting prep.
- Preheat oven to 350℉.
- In a 1.5-quart casserole dish or pot, whisk together polenta, water, and ¼ teaspoon each of salt and pepper.1 cup coarse polenta, 4½ cups water
- Cover the polenta pot and place in the preheated oven for 40 minutes.
- While the polenta cooks, wash and slice the mushrooms, chop the garlic, and wash the tomatoes.
- Heat olive oil in a large, deep skillet, and add the sliced mushrooms. Cook on medium high until they are soft and releasing water. This will take about 10 minutes.2 Tablespoons olive oil, 16 ounces mushrooms
- Toss in the chopped garlic and stir for 30 to 60 seconds, until fragrant. Add tomato paste, and remaining salt and pepper. Stir well. lowering the heat if necessary to prevent burning.2 Tablespoons tomato paste, 2 teaspoons garlic
- Deglaze pan with wine or water (or a combination) and add the halved cherry tomatoes. Bring to a boil and then lower heat to medium. Simmer for 10 to 15 minutes, stirring frequently, to soften tomatoes until they are nearly falling apart. Note: You will need to add 2 to 4 Tablespoons of water periodically to prevent the mixture from getting too thick and dry.At the end of cooking, taste the mixture and add a pinch of salt, if needed.Cut the heat, and stir in the chopped parsley.12 ounces cherry tomatoes, ¼ cup Flat-leaf parsley
- Meanwhile remove polenta from the oven at the end of the cook time and whisk in grated Parmesan and butter. Let stand, covered, for at least 5 minutes.¼ cup Parmesan cheese, 2 Tablespoons butter
- Scoop the creamy polenta into a pasta bowl and top with mushroom-tomato sauce. Serve drizzled with extra virgin olive oil and pass grated Parmesan at the table.
Notes
You can reduce the saturated fat in this dish by finishing the polenta with a combo of 1 Tablespoon each of olive oil and butter instead of 2 Tablespoons of butter when you remove it from the oven and whisk in the Parmesan cheese.
You can increase the amount of protein and calcium in the dish by adding plenty of grated Parmesan at the table! 😋
Nutrition
Calories: 337kcalCarbohydrates: 42gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 539mgPotassium: 725mgFiber: 3gSugar: 6gVitamin A: 1169IUVitamin C: 29mgCalcium: 90mgIron: 2mg
Nutrition Facts
Baked Polenta with Mushrooms & Cherry Tomatoes
Amount per Serving
Calories
337
% Daily Value*
Fat
15
g
23
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
20
mg
7
%
Sodium
539
mg
23
%
Potassium
725
mg
21
%
Carbohydrates
42
g
14
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
10
g
20
%
Vitamin A
1169
IU
23
%
Vitamin C
29
mg
35
%
Calcium
90
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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