Paula's Polenta with Mushroom Topping Recipe

Reviews More Reviews

Most Helpful Positive Review

Dec 29, 2003

This recipe worked great when I doubled it to make 8 servings. I also used some Shittake mushrooms which brought a rich flavor to the sauce. Another tip, it was difficult to transfer the cut polenta from the wax paper since I accidentally cut through the wax paper when I was slicing the squares. The waxpaper stuck to the polenta. So I just lifted it with teh wax paper and flipped it over when I put it on the baking sheet and then peeled off the wax paper. This worked well for me. This is a savory recipe.

—PERLITANA

See full review »

Most Helpful Critical Review

Nov 09, 2007

I agree - the recipe as written is bland. I added some feta cheese which helped but I would not make it again.

—Pesco

See full review »

19 Ratings

Dec 04, 2005

I can't rate this because I changed way too much from the recipe. Like others who've rated the recipe, I find polenta to be very bland. So while cooking it for this recipe, I added to the water-cornmeal mixture: salt, pepper, minced garlic, ground cumin, whole cumin seeds that I'd toasted in a pan, chile powder, and onion powder. In addition to the mushroom topping in this recipe, I also had a pico de gallo-style topping, and a garlic onion tomato sauce topping. I made a pile of lightly-steamed spinach in the center of each plate, placed several polenta slices on the spinach and garnished them only with a little coarse pepper and salt, and some sprigs of cilantro. Then I made small piles of each type of topping in an array around the polenta so that toppings could be added as prefered by the consumer. This went over really well and got rave reviews - the first time we've had polenta and liked it!

—LORIKAE

See full review »

Aug 29, 2002

I liked the simplicity of this meal. The polenta may be used as appetizers. Broiling the polenta until browned gave it an oily flavor which was similar to fried tortilla chips. Baking lightly gave a great flavor.

—THERESA WOLF

See full review »

Jan 22, 2009

This came out pretty good but I did make a few changes of my own. I sauteed the mushrooms, onions,garlic and added a couple slashes of white wine and some fresh spinach at the end. When the spinach wilted i topped the fried polenta. I enjoyed this and will probably make it again.

—Baby Potsticker

See full review »

Jan 14, 2004

So great. My polenta hating husband even loved it, plus it was easy and fast!! I did make some minor changes...I used green onions instead of white ones, sprinkled each polenta blob with balsamic vinegar and parmesan cheese and broiled for 6 minutes...but thats all. Really devine, wished I had made more. Will add to rotation.

—BUNNYGRRL

See full review »

Mar 14, 2011

Overall a good recipe and for sure a do again. I used a sifter to add the cornmeal to the water so that it would not lump, added about 1/2 cup parmesian and some fresh basil to the polenta before I spread it. The mushroom topping was great as is, but next time I may add 1 tbs of butter or splash of white wine right at the end to make it more of a sauce.

—Heather G

See full review »

Nov 05, 2007

THE MUSHROOM TOPPING WAS BLAND, NOT KEEPING THIS ONE.

—Steve&Cyn

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Coconut-Tamari Mushroom Soup

Portobello Mushroom Burger With Bruschetta Topping

Creamed Broccoli and Mushroom Soup

Mushroom Onion Rice

Cream of Mushroom Soup II

Crispy Polenta with Sage and Smoked Gouda

Basic Cheese Polenta

Polenta

Barley Mushroom Risotto

Chicken, Mushroom, and Polenta Lasagna

ADVERTISE WITH US

Nutrition

Calories
283 kcal
14%

Carbohydrates
34.4 g
11%

Cholesterol
0 mg
0%

Fat
14.6 g
22%

Fiber
3.2 g
13%

Protein
5.2 g
10%

Sodium
299 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Paula's Polenta with Mushroom Topping

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 283
** Calories from Fat: 131

% Daily Value *
** Total Fat 14.6g 22 %
** Saturated Fat 2g 10 %
** Cholesterol 0mg 0 %
** Sodium 299mg 12 %
** Potassium 489mg 14 %
** Total Carbohydrates 34.4g 11 %
** Dietary Fiber 3.2g 13 %
** Protein 5.2g 10 %
** Sugars 2.6g
** Vitamin A 4 %
** Vitamin C 10 %
** Calcium 4 %
** Iron 34 %
** Thiamin 25 %
** Niacin 54 %
** Vitamin B6 13 %
** Magnesium 9 %
** Folate 52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.