Broiled Polenta with Mushrooms and Cheese
Elevate your weeknight dinners with this Broiled Polenta with Mushrooms and Cheese, a luxurious yet simple recipe that combines creamy, buttery polenta with earthy cremini mushrooms and gooey Gruyère cheese. This dish begins with perfectly seasoned polenta, gently cooked and cooled for the ideal texture, then topped with a savory medley of sautéed shallots, garlic, and fresh thyme-infused mushrooms. Finished under the broiler, each bite is crowned with golden, melted Gruyère, delivering a comforting blend of flavors with a touch of elegance. Perfect as a meatless main or hearty side, this recipe is ready in just 50 minutes and makes for an impressive addition to your table. Serve it with a sprinkle of fresh parsley for a pop of color and flavor, and watch it disappear in no time! Keywords: broiled polenta, mushroom recipes, Gruyère cheese, vegetarian comfort food, easy dinner ideas.
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Recipe Information
Ingredients
- 1 cup Polenta
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 cup Parmesan cheese
- 2 tablespoons Olive oil
- 2 small Shallots, finely chopped
- 2 cloves Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 1 teaspoon Thyme leaves, fresh
- 1 cup Gruyère cheese, shredded
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
- 0.5 teaspoon Black pepper
Instructions
In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt and gradually stir in the polenta.
Lower the heat to medium and cook the polenta, stirring constantly, for about 10 minutes or until it thickens. Stir in the butter and Parmesan cheese, then remove from heat.
Pour the cooked polenta into a lightly greased 9x9-inch baking dish, spreading it evenly. Allow it to cool for at least 10 minutes until it firms up.
Preheat the broiler in your oven. Position a rack about 6 inches from the heat source.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shallots and garlic, cooking for 2 minutes until softened.
Add the sliced mushrooms and cook for 7–8 minutes, stirring occasionally, until they release their moisture and begin to brown. Add the thyme leaves and season with black pepper.
Slice the cooled polenta into squares or wedges and transfer to a baking sheet lined with parchment paper.
Top each piece of polenta with the sautéed mushrooms and a generous sprinkle of Gruyère cheese.
Broil for 5–7 minutes, or until the cheese is melted and golden.
Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 4597 mg | 200% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.0 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2186 mg | 168% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1147 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
