Recipes · Vegetarian Recipes

Creamy Polenta & Grilled Polenta w/ Sautéed Mushrooms

Polenta is a kind of cornmeal mush that originated in Northern Italy as peasant food. But in the US, it’s served at upscale restaurants as a gourmet dish. The reality is somewhere in the middle. It can be a basic porridge, not a lot of flavor, or a high end, kicked version that has expensive ingredients as part of the recipe.

Today, we are going to make two versions of Polenta, both from the “Cooking Secrets for Men” category (#cookingsecretsformen). We use tubed polenta as a short cut. No standing over the stove stirring in milk/cream/butter/cheese for up to 45 minutes.

polenta tube

Side Dish – Creamy Polenta

  • One 16 oz tube precooked Polenta (Fat Free & Gluten Free)
  • Pot of boiling water
  • 2-3 tablespoons of Butter
  • ½ cup of Milk or cream
  • Salt & Pepper to taste
  • ½ cup Parmesan cheese

To Prepare –

  • Place unopened tube of Polenta in a pot of boiling water. Boil for 5-7 minutes
  • Remove polenta, dump boiling water out and return tube of polenta to the pot
  • Using a sharp knife, cut the tube in half and squeeze the polenta into the empty pan
  • Add butter, cream, and cheese and stir to blend
  • Polenta will be ready after 1-2 minutes of stirring

Appetizer – Grilled Polenta w/Sauteed Mushrooms

  • One 16 oz tube precooked Polenta (Fat Free & Gluten Free)
  • 1 cup sliced Mushrooms
  • 2-3 tablespoons of Butter
  • ½ cup white wine
  • Salt & Pepper to taste
  • ½ cup Olive oil (for basting)
  • Fresh Rosemary or parsley as garnish
  • Hot Grill, Basting brush

To Prepare –

  • Slice tube precooked Polenta into ½ inch slices, about 9 per tube.
  • Heat butter in a pan and sauté mushrooms for 2-3 minutes
  • Add salt and pepper as desired
  • As mushrooms darken, add wine to de glaze to the pan
  • Add 1 more tablespoon of butter to mushrooms
  • Preheat your grill
  • Brush sliced rounds of polenta with olive oil and grill on both sides for 3-4 minutes each side. (Polenta is precooked, so you are just trying to get grill marks on the polenta and soften slightly).
  • Remove from grill, top with sautéed mushrooms and fresh Rosemary



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