Have you ever had polenta? Have you ever cooked it? I hadn’t – but I just tried it this weekend, and wow, is it good, and so easy to make!
I didn’t know much about it, so I wasn’t intimidated to try it. If you are, I’m here to tell you that this recipe will make it easy and will have you wanting to eat polenta all winter long.
I found instant polenta at Stop and Shop (and I think Trader Joe’s carries it, too). It was vacuum-sealed, but once I opened the package, it became like cornmeal. This is basically a 1-pan meal, as you cook the polenta in an oven-proof skillet on the stove top first, then finish it off under the broiler to brown. Not much to it! Try it out and see for yourself how easy and good it is.
Mushroom Tomato Feta Polenta Bake
Don’t be intimidated to try this mushroom tomato feta polenta bake. This recipe makes it easy and right around 30 minutes!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4-6 servings
- 8 oz mushrooms
- 3 tablespoons unsalted butter, divided in half
- 1 cup instant polenta
- 2 cups vegetable or chicken stock
- 1 cup water
- 1/2 cup Parmesan cheese, finely grated
- 1 pint cherry or grape tomatoes
- 2 oz feta cheese, crumbled
- handful of greens, to serve
- salt and pepper to taste
- Rinse the mushrooms and slice.
- Melt 1 1/2 tablespoons butter over medium heat in a large, oven-proof skillet. Add mushrooms and saute, until the mushrooms have softened, ~8 minutes.
- Place the mushrooms in a bowl and set aside.
- Add the remaining 1 1/2 tablespoons butter to the skillet and melt over medium heat. Add the polenta, the stock, and the water. Whisk the polenta to reduce lumps. Keep stirring until the polenta thickens and begins to bubble. Turn off heat. Season to taste with salt and pepper.
- Add the parmesan to the skillet and stir to combine. Smooth out the top of the polenta.
- Top the polenta with the mushrooms, tomatoes, and feta.
- Place under the broiler for 8-10 minutes, until the tomatoes start to pop and the cheese browns. Remove from the oven and top with greens. Cover and let the polenta rest for a few minutes, until the greens begin to wilt.