Sauteed Mushroom with Cheesy Polenta Recipe (2024)

FAQs

What does polenta go well with? ›

Spoon steamed or cooked veggies over hot polenta. Add cheese, herbs or other favorite seasonings. Top polenta with your favorite pasta sauce. Add sautéed greens and protein of choice including meats, cheese, lentils and legumes.

Polenta is cornmeal made from ground flint corn. Typically, it's coarsely ground yellow corn, but sometimes it's finely ground yellow or white corn.

To spice things up for the adults at home, it can be fun to finish the polenta with a sprinkle of blue cheese, spiced pine nuts, or pepitas (for texture), and a drizzle of pesto, gremolata or other green herb sauces.

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen.

Cooking it in milk will produce a rich and creamy polenta that's delicious and indulgent, but also heavy; stock (vegetable or chicken) will infuse the polenta with more flavor, but that flavor can also cover up the taste of the cornmeal.

Polenta contains both protein and fiber to help a person feel full. Fiber is also recommended to keep the digestive system functioning properly, to feed healthy gut bacteria, and to prevent constipation.

A north Italian porridge made of coarsely ground cornmeal, polenta is wonderfully creamy, with a lightly sweet, buttery corn flavor.

Martha Rose Shulman says polenta is a good alternative for those who have sworn off mashed potatoes because of the carbohydrates and fats, and for those who can't eat wheat and need an alternative to pasta. Or you can eat it because it's delicious.

A Northern Italian staple, this humble Italian peasant food has emerged as a versatile fine-dining-style comfort food. Polenta can be made into layered terrines (in its solid form) or easy creamy porridges with Parmigiano-Reggiano and butter.

In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter.

What is polenta called in America? ›

Both grits and polenta fall under the heading of cornmeal, which is essentially a coarse flour, or “meal,” made from dried corn.

Slowly pour the cornmeal into the pot, maintaining a boil and continuing to stir. This is basically prevents lumps and clumping. Once all the cornmeal has been added, reduce the heat to a low simmer and stir frequently until polenta gets creamy.

“Polenta is the perfect accompaniment to a flavourful, hearty ragu, grilled meats or sausages,” says the Florence-based food writer Emiko Davies. “I also love it with a stew of vongole [or pipis], with tomatoes and chilli.”

Polenta, slow simmered ground corn, is eaten in many ways, as a main or side dish. It can be served simply, with just butter and cheese, or topped with sauce. It is often spread out to dry a bit and then baked, fried or grilled.

Surprisingly, polenta (which is none other than yellow cornmeal) is a powerful source of antioxidants like phenolic compounds, which can help reduce inflammation.

Complex carbohydrate

A great alternative to refined carbs like white bread and pasta, polenta takes longer to break down in your digestive system, which can help you stay feeling fuller for longer and provide long-lasting energy to use throughout the day.