Baked Polenta With Wild Mushroom and Tomato Sauce

Name: Baked Polenta With Wild Mushroom and Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Polenta made from two cups of cornmeal (see recipe); 1 3/4 pounds red ripe tomatoes, peeled, seeded and chopped, about 3 cups, or use 3 cups canned imported tomatoes; 1/4 cup olive oil; 1 tablespoon finely minced garlic; Salt to taste if desired; Freshly ground pepper to taste; 1/2 teaspoon dried hot pepper flakes; 1/2 pound thinly sliced wild mushrooms such as shiitake, porcini, Black Forest or cepes; 3 tablespoons melted butter; 1 cup freshly grated Parmesan cheese

Servings: persons

1
Prepare polenta and chill.
2
Preheat oven to 375 degrees.
3
Put tomatoes in saucepan and bring to boil.
4
Let cook until reduced to about 2 cups.
5
Heat half of oil in small skillet and add garlic.
6
Cook briefly and add tomatoes, salt and pepper.
7
Add hot pepper flakes.
8
Thinly slice mushrooms.
9
Heat remaining oil in skillet and add mushrooms, salt and pepper.
10
Cook briefly, stirring, until mushrooms give up liquid.
11
Cook until liquid evaporates.
12
Add mushrooms to tomato sauce and simmer 3 minutes.
13
Cut polenta into 1/2-inch slices.
14
Arrange about 1/3 of slices on bottom of baking dish.
15
Sprinkle with 1/2 mushroom and tomato sauce.
16
Sprinkle with 1/3 of butter and 1/3 of cheese.
17
Add second layer of polenta.
18
Add another layer of tomato and mushroom sauce, another 1/3 of butter and another 1/3 of cheese.
19
Add final layer of polenta and sprinkle with remaining butter and cheese.
20
Place in oven and bake 20 minutes.
21
Preheat broiler to high.
22
Run dish under broiler until golden brown on top.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Polenta made from two cups of cornmeal (see recipe), 1 3/4 pounds red ripe tomatoes, peeled, seeded and chopped, about 3 cups, or use 3 cups canned imported tomatoes, 1/4 cup olive oil, 1 tablespoon finely minced garlic, and more.

Yes, Baked Polenta With Wild Mushroom and Tomato Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!