Portobello Polenta Bake Recipe

Name: Portobello Polenta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1-1/4 cups water; 1 cup cornmeal; 2 teaspoons olive oil; 1 large onion, chopped; 1/2 pound sliced baby portobello mushrooms; 1/4 cup julienned soft sun-dried tomatoes (not packed in oil); 2 garlic cloves, minced; 2 large eggs, lightly beaten; 1 cup shredded Gruyere or fontina cheese; 1/2 teaspoon salt; 1 cup part-skim ricotta cheese; Minced fresh parsley

Servings: persons

1 can (14-1/2 ounces) reduced-sodium chicken broth
1-1/4 cups water
1 cup cornmeal
2 teaspoons olive oil
1 large onion, chopped
1/2 pound sliced baby portobello mushrooms
1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
2 garlic cloves, minced
2 large eggs, lightly beaten
1 cup shredded Gruyere or fontina cheese
1/2 teaspoon salt
1 cup part-skim ricotta cheese
Minced fresh parsley

1
Preheat oven to 350u00b0. In a large heavy saucepan, bring broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir until thickened and cornmeal is tender, 8-10 minutes.
2
Meanwhile, in a
3
, heat oil over medium-high heat; saute onion and mushrooms until tender, 4-5 minutes. Stir in tomatoes and garlic; cook 1 minute.
4
Mix eggs, Gruyere cheese and salt; stir into polenta. Spread half the mixture into a greased 11x7-in. baking dish. Top with vegetable mixture. Drop ricotta cheese by tablespoonfuls over top. Spread with remaining polenta.
5
Bake, uncovered, until edges are lightly browned, 25-30 minutes. Let stand 10 minutes before serving. Sprinkle with parsley.

628

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 can (14-1/2 ounces) reduced-sodium chicken broth, 1-1/4 cups water, 1 cup cornmeal, 2 teaspoons olive oil, and more.

Yes, Portobello Polenta Bake falls under the Soups & Stews 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.

Portobello Polenta Bake

How did you like this recipe?

Frequently Asked Questions