Recipe courtesy of Food Network Kitchen
Polenta with Fontina and Mushrooms
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Directions

Bring 3 3/4 cups water, 1/4 cup heavy cream and 1 teaspoon kosher salt to a boil; whisk in 3/4 cup instant polenta. Reduce the heat to medium; cook, stirring occasionally, until creamy, 10 minutes. Stir in 1 cup grated fontina. Saute 12 ounces sliced mixed mushrooms and 2 teaspoons chopped rosemary in butter until tender, 6 minutes; stir in 1¿4 cup heavy cream and season with salt and pepper. Cook until thickened; toss with chopped parsley. Serve over the polenta.

Photograph by Ryan Dausch

Categories:

IDEAS YOU'LL LOVE

Polenta

Recipe courtesy of Curtis Aikens

Polenta

Recipe courtesy of Food Network Kitchen

Polenta Crostini

Recipe courtesy of Michael Chiarello

Polenta Cookies

Sauteed Polenta

Recipe courtesy of Sara Moulton

Corny Polenta

Recipe courtesy of Rachael Ray

Herbed Polenta

Recipe courtesy of Giada De Laurentiis

Soft Polenta

Recipe courtesy of Michael Chiarello

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking