POLENTA CAKES WITH MUSHROOMS

Polenta Cakes with Mushrooms image

Provided by Food Network

Time 1h10m

Yield 5 servings

Number Of Ingredients 12

2 cups 2 percent milk
1 cup cornmeal (polenta)
4 ounces mascarpone cheese
4 ounces grated Parmesan
Sauteed Mushrooms, recipe follows
Shredded mozzarella, for serving, optional
1/4 cup vegetable oil
6 cloves garlic, chopped
2 cups sliced button mushrooms (canned or fresh)
8 ounces tomato sauce
1 teaspoon salt
1 teaspoon black pepper

Steps:

Over a medium-high heat in a large saucepan that allows for stirring, heat milk, cornmeal and 2 cups water. Give it an initial stir to blend ingredients, then let cook until it thickens up a bit, about 5 minutes. At this point, stir continuously so that contents thicken up without sticking to saucepan, about 10 minutes. Add the mascarpone and Parmesan. Cook, stirring, until polenta is thick enough to pour out, another 5 minutes. Pour into individual muffin pans or one big pan. Let cool at room temperature for approximately 10 minutes. Refrigerate the polenta for later use.
When you're ready to serve the polenta: Preheat the oven to 375 degrees F.
Top the polenta cake with the Sauteed Mushrooms and shredded mozzarella, if using, and bake 5 to 8 minutes. Enjoy!
Over a medium-high heat, heat oil in a medium frying pan. Add garlic and let brown, approximately 1 minute. Throw in mushrooms and allow to brown and cook down, stirring, approximately 5 minutes. Add tomato sauce, salt and pepper. Lower heat to low and let simmer for an additional 5 minutes.