Cheesy Polenta With Portobellos And Roasted Tomatoe

Name: Cheesy Polenta With Portobellos And Roasted Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 None medium tomatoes; 1 tsp sugar; 4 tbsp olive oil; 1 tbsp butter; 8 None large Portobello mushrooms, wiped clean and cut into 4-5 slices; 1 clove garlic, peeled and thinly sliced; None None Polenta; 1 1/4 cups milk; 1 tsp salt; 1 1/2 cups instant polenta; 1/4 cup cream; 3 tbsp butter; 4.5 oz cheddar, grated; 2 oz Parmesan, grated; None None Ground nutmeg, to taste; None None Arugula, to serve

Servings: persons

12 None medium tomatoes
1 tsp sugar
4 tbsp olive oil
1 tbsp butter
8 None large Portobello mushrooms, wiped clean and cut into 4-5 slices
1 clove garlic, peeled and thinly sliced
None None Polenta
1 1/4 cups milk
1 tsp salt
1 1/2 cups instant polenta
1/4 cup cream
3 tbsp butter
4.5 oz cheddar, grated
2 oz Parmesan, grated
None None Ground nutmeg, to taste
None None Arugula, to serve

1
Preheat the oven to 450u00b0F. Line a shallow baking dish with parchment paper and add the tomatoes, cut side up. Sprinkle with sugar, season to taste and drizzle with 3 tbsp extra virgin olive oil. Bake for 20-30 mins, or until the tomatoes have collapsed and the edges are starting to char.
2
Heat the remaining oil in a large frying pan over a medium high heat. Add the butter and as soon as it sizzles, add the mushrooms. Cook until browned on both sides. Add the garlic and cook for 1 min, stirring, then remove from heat and season to taste.
3
For the polenta: Bring 1 cup milk and 4 cups water to a boil in a deep saucepan. Add the salt, then slowly add the polenta, stirring continuously with a wooden spoon. Reduce heat to low and cook for 5 mins, stirring 2-3 times per minute. Stir in the remaining milk and the cream. Remove from heat and stir in the butter, cheeses and nutmeg. Taste and adjust the seasoning as desired.
4
Serve polenta immediately, topped with mushrooms, tomatoes and arugula.

624

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: 12 None medium tomatoes, 1 tsp sugar, 4 tbsp olive oil, 1 tbsp butter, and more.

Yes, Cheesy Polenta With Portobellos And Roasted Tomatoes 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!

Cheesy Polenta With Portobellos And Roasted Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions