Portobello Polenta Bake Recipe

Portobello Polenta Bake Recipe
Portobello Polenta Bake Recipe photo by Taste of Home
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Portobello Polenta Bake Recipe

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Any recipe with melted cheese in it is a favorite of mine. That's just one reason I love this polenta bake. It has a lot of protein for a meatless meal! —Margee Berry, White Salmon, Washington
Recommended: 52 Date Night Dinners
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + standing

Ingredients

  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1-1/4 cups water
  • 1 cup cornmeal
  • 2 teaspoons olive oil
  • 1 large onion, chopped
  • 1/2 pound sliced baby portobello mushrooms
  • 1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
  • 2 garlic cloves, minced
  • 2 large eggs, lightly beaten
  • 1 cup (4 ounces) shredded Gruyere or fontina cheese
  • 1/2 teaspoon salt
  • 1 cup part-skim ricotta cheese
  • Minced fresh parsley

Directions

Preheat oven to 350°. In a large heavy saucepan, bring broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir until thickened and cornmeal is tender, 8-10 minutes.
Meanwhile, in a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender, 4-5 minutes. Stir in tomatoes and garlic; cook 1 minute.
Mix eggs, Gruyere cheese and salt; stir into polenta. Spread half of the mixture into a greased 11x7-in. baking dish. Top with vegetable mixture. Drop ricotta cheese by tablespoonfuls over top. Spread with remaining polenta.
Bake, uncovered, until edges are lightly browned, 25-30 minutes. Let stand 10 minutes before serving. Sprinkle with parsley. Yield: 6 servings.
Editor’s Note: This recipe was tested with sun-dried tomatoes that can be used without soaking. When using other sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before using.
Originally published as Portobello Polenta Bake in Healthy Cooking Annual Recipes Annual 2017, p194

Nutritional Facts

1 serving: 304 calories, 13g fat (6g saturated fat), 96mg cholesterol, 605mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1/2 fat.

  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1-1/4 cups water
  • 1 cup cornmeal
  • 2 teaspoons olive oil
  • 1 large onion, chopped
  • 1/2 pound sliced baby portobello mushrooms
  • 1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
  • 2 garlic cloves, minced
  • 2 large eggs, lightly beaten
  • 1 cup (4 ounces) shredded Gruyere or fontina cheese
  • 1/2 teaspoon salt
  • 1 cup part-skim ricotta cheese
  • Minced fresh parsley
  1. Preheat oven to 350°. In a large heavy saucepan, bring broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir until thickened and cornmeal is tender, 8-10 minutes.
  2. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender, 4-5 minutes. Stir in tomatoes and garlic; cook 1 minute.
  3. Mix eggs, Gruyere cheese and salt; stir into polenta. Spread half of the mixture into a greased 11x7-in. baking dish. Top with vegetable mixture. Drop ricotta cheese by tablespoonfuls over top. Spread with remaining polenta.
  4. Bake, uncovered, until edges are lightly browned, 25-30 minutes. Let stand 10 minutes before serving. Sprinkle with parsley. Yield: 6 servings.
Editor’s Note: This recipe was tested with sun-dried tomatoes that can be used without soaking. When using other sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before using.
Originally published as Portobello Polenta Bake in Healthy Cooking Annual Recipes Annual 2017, p194

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