Polenta with Fontina and Mushrooms

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
Save Recipe

Directions

  1. 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.

Basic Polenta

Creamy Parmesan Polenta

Fried Polenta

Spicy Polenta Cakes