Baked polenta layered with mushrooms is the perfect side dish with pot roast, beef stew or braised chicken. This polenta is partially cooked on top of the stove and then is finished in the oven, which substantially reduces the amount of time required to stir the boiling polenta by hand. It will emerge from the oven soft and creamy with an attractive golden crown. Use any finely milled cornmeal, either the type for making corn bread or the Italian cornmeal often sold simply as polenta. Coarse-ground or stone-ground cornmeal is also suitable, but will require 1 cup more water for the first stage of cooking.
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