PAULA'S POLENTA WITH MUSHROOM TOPPING

Paula's Polenta with Mushroom Topping image

This is a great veggie recipe that can be eaten as a meal or prepared for an appetizer. Even my meat and potatoes husband enjoys it.

Provided by PAULA SELLERS

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

4 cups water
½ teaspoon salt
½ teaspoon black pepper
1 cup cornmeal
¼ cup olive oil
1 pound button mushrooms, sliced
½ small onion, minced
4 cloves garlic, minced
1 tablespoon dried basil
1 tablespoon chopped fresh parsley

Steps:

In a heavy saucepan over high heat, bring water to a boil with salt and pepper. Slowly pour in cornmeal, stirring constantly with a wooden spoon. Reduce heat to low and cook 20 minutes, stirring frequently as the mixture thickens.
Using a wet spatula spoon the cornmeal mixture (polenta) 1/2 inch thick onto a sheet of wax paper. Set aside to cool.
Preheat oven to broil. Lightly grease a baking sheet.
Heat oil in a large skillet over high heat. Cook mushrooms, onion, garlic and herbs in the hot oil until mushrooms are tender.
Cut cooled polenta into squares and place on prepared baking sheet. Broil until browned on both sides. Serve with mushroom sauce.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 34.4 g, Fat 14.6 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 299.2 mg, Sugar 2.6 g