Mushroom and Cheese Baked Polenta
- Level: Intermediate
- Yield: 4 servings as a main dish or 8 as a side
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 627
- Total Fat
- 40
- Saturated Fat
- 23
- Carbohydrates
- 47
- Dietary Fiber
- 3
- Sugar
- 12
- Protein
- 22
- Cholesterol
- 244
- Sodium
- 903
- Total: 1 hr
- Active: 30 min
Ingredients
4 tablespoons unsalted butter, plus more, for the baking dish
1 pound mixed mushrooms, such as cremini, porcini or stemmed sliced shiitakes
Kosher salt and freshly ground black pepper
2 cups milk
1/2 cup heavy cream
1 cup polenta
2 teaspoons sugar
1/2 teaspoon baking powder
3 large eggs, separated
1 cup shredded white Cheddar (about 4 ounces)
Directions
- Preheat the oven to 375 degrees F. Butter a 2-quart baking dish.
- Melt the butter in a large pot over medium heat. Add the mushrooms, 1 teaspoon salt and a couple turns of pepper and cook until the mushrooms are tender, about 4 minutes. Add the milk and heavy cream and heat until very warm.
- Whisk together the polenta, sugar, baking powder, 1 teaspoon salt and a couple turns of pepper in a large bowl. Whisk the mushroom sauce into the polenta mixture until well combined and thick. Whisk the egg yolks in a small bowl. Whisk 1/2 cup of the hot polenta into the yolks, repeat twice, then pour the yolk mixture into the remaining polenta. Stir in the Cheddar.
- Whisk the egg whites with a pinch of salt in a medium bowl until soft, glossy peaks form. Fold the egg whites into the polenta mixture in three additions.
- Spoon the polenta mixture into the prepared baking dish. Bake until golden and puffed, 25 to 30 minutes. Serve immediately.