Golden Polenta with Creamy Mushrooms

Courtesy of Shaina, Food for my Family

 

Shaina from Food for my Family is always delighted to find mushrooms in her refrigerator; their hearty texture makes a natural pairing with her Golden Polenta Cakes.

Makes 4 servings

Ingredients:

1/2 batch Creamy Gruyere Polenta (leftover)
4 tablespoons butter
4 green onions, diced
2 tablespoons minced parsley
2 cups baby portabella mushrooms, sliced
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon lemon juice

Directions:

After making creamy polenta, pour part of it into a 9″ loaf pan, pressing firmly into the bottom and covering. Chill in the fridge until firm.
In a small sauté pan melt 2 tablespoons butter over medium-high heat. Add in the green onions and parsley and cook for 3 minutes until aromatic and softened. Add in the mushrooms, olive oil, and the salt. Continue cooking, stirring frequently, until the mushrooms are cooked through and starting to brown around the edges. Drizzle the lemon juice on and stir in. Remove from heat.
Remove the polenta from the refrigerator and cut into slices. Heat 2 tablespoons of butter in a skillet over medium-high heat until melted. Toast the slices until golden brown. Remove to plate. Top with mushrooms and serve immediately.

 

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