Herbed mushrooms on polenta with white cheddar
Packed with umami flavors, cheese and herbed mushrooms on polenta makes a satisfying yet simple meal.
Creamy polenta serves as the base for this cheese and mushroom dish.
The Kitchen Paper
I’m having a moment with mushrooms. After years of not cooking with them very often, I’m suddenly making up for lost time by putting them in EVERYTHING. Soups. Biscuits. Salads. Polentas. I can’t stop, and I’m 100 percent OK with that.
This recipe is based off of a recipe from Ottolenghi – who of course has some of my favorite recipes out there. They’re never bad! If you need a good Christmas gift for anyone (including me…), an Ottolenghi cookbook is a GREAT place to start.
Herbed mushrooms on polenta with white cheddar
Adapted from Ottolenghi
Serves 4 to 6
1 lb. small mushrooms (I used baby bellas!)
olive oil
2 tablespoons butter
1 tablespoon thyme
2 large garlic cloves, minced
1 cup dry polenta
4 cups water (or broth, for more flavor)
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh tarragon, chopped
1 cup shredded sharp white cheddar
Salt & pepper
1. Cut any larger mushrooms in half. Heat half of the oil in a large frying pan, and add as many mushrooms as can be cooked in a single, non-crowded layer. Over medium heat, let the mushrooms cook without moving them for a few minutes. Working in batches, cook all of the mushrooms until soft and browned. As they're done, transfer them to a bowl with the butter, thyme, and garlic. Cover, and keep warm.
2. To cook the polenta, combine the polenta, water, rosemary, and tarragon in a saucepan. Cook over medium heat until thickened, stirring often. This should take about 25 minutes. When thickened, add half of the cheese and stir in. Season with salt & pepper to taste.
3. Pour the polenta out on an oven-safe dish, top with the mushrooms and remaining cheese. Broil for 4-5 minutes, or until the cheese is melted and bubbling.
4. Serve warm.
Related post on The Kitchen Paper: Mushroom and manchego buttermilk biscuits