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Herbed mushrooms on polenta with white cheddar

Packed with umami flavors, cheese and herbed mushrooms on polenta makes a satisfying yet simple meal.

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    Creamy polenta serves as the base for this cheese and mushroom dish.
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I’m having a moment with mushrooms. After years of not cooking with them very often, I’m suddenly making up for lost time by putting them in EVERYTHING. Soups. Biscuits. Salads. Polentas. I can’t stop, and I’m 100 percent OK with that.

This recipe is based off of a recipe from Ottolenghi – who of course has some of my favorite recipes out there. They’re never bad! If you need a good Christmas gift for anyone (including me…), an Ottolenghi cookbook is a GREAT place to start.

Herbed mushrooms on polenta with white cheddar
Adapted from Ottolenghi
Serves 4 to 6

Recommended: 30 Asian recipes to try at home

1 lb. small mushrooms (I used baby bellas!)
olive oil
2 tablespoons butter
1 tablespoon thyme
2 large garlic cloves, minced
1 cup dry polenta
4 cups water (or broth, for more flavor)
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh tarragon, chopped
1 cup shredded sharp white cheddar
Salt & pepper

1. Cut any larger mushrooms in half. Heat half of the oil in a large frying pan, and add as many mushrooms as can be cooked in a single, non-crowded layer. Over medium heat, let the mushrooms cook without moving them for a few minutes. Working in batches, cook all of the mushrooms until soft and browned. As they're done, transfer them to a bowl with the butter, thyme, and garlic. Cover, and keep warm.

2. To cook the polenta, combine the polenta, water, rosemary, and tarragon in a saucepan. Cook over medium heat until thickened, stirring often. This should take about 25 minutes. When thickened, add half of the cheese and stir in. Season with salt & pepper to taste.

3. Pour the polenta out on an oven-safe dish, top with the mushrooms and remaining cheese. Broil for 4-5 minutes, or until the cheese is melted and bubbling.

4. Serve warm.

Related post on The Kitchen Paper: Mushroom and manchego buttermilk biscuits

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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