Cheese Polenta With Mushrooms and Artichokes Recipe

Name: Cheese Polenta With Mushrooms and Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; ½ teaspoon sea salt; 2 cups polenta (instant-cooking, quick-cooking); 1 tablespoon butter; 1 cup asiago cheese (grated, or a blend of Asiago, Romano and Parmesan); 2 tablespoons extra virgin olive oil; 8 ounces mixed mushrooms (sliced); 1 (14 ounce) can artichoke hearts, drained and chopped; ground pepper; ⅓ cup pasta sauce (optional)

Servings: persons

6 cups water
½ teaspoon sea salt
2 cups polenta (instant-cooking, quick-cooking)
1 tablespoon butter
1 cup asiago cheese (grated, or a blend of Asiago, Romano and Parmesan)
2 tablespoons extra virgin olive oil
8 ounces mixed mushrooms (sliced)
1 (14 ounce) can artichoke hearts, drained and chopped
ground pepper
⅓ cup pasta sauce (optional)

1
Bring water and salt to a boil in a large saucepan.
2
Sprinkle polenta into boiling liquid while stirring with a wooden spoon.
3
Reduce heat to a simmer and continue stirring 1 to 2 minutes or until water is completely absorbed and polenta is cooked.
4
Stir in the butter and cheese.
5
Spoon the mixture into an oiled 9x13-inch baking dish.
6
Let polenta rest for 10 to 15 minutes to firm up while preparing the mushrooms and artichoke hearts.
7
Heat olive oil over medium-high heat.
8
Add mushrooms, artichoke hearts, salt and pepper and cook, stirring frequently, until the mushrooms have released their liquid, about 10 minutes.
9
Stir in the pasta sauce if using.
10
To serve, cut polenta into squares and top with mushroom mixture.
11
Garnish with additional cheese or a drizzle of extra virgin olive oil, if desired.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 6 cups water, ½ teaspoon sea salt, 2 cups polenta (instant-cooking, quick-cooking), 1 tablespoon butter, and more.

Yes, Cheese Polenta With Mushrooms and Artichokes falls under the Vegetarian 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.

Cheese Polenta With Mushrooms and Artichokes

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