Creamy Polenta With Portobello Mushrooms

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Democracy Dies successful Darkness

Francois Dionot uses little cornmeal than the accustomed cornmeal-to-liquid ratio to guarantee that the polenta is creamy -- astir moving disconnected the spoon -- alternatively than sticky oregon heavy. He serves this crockery arsenic a archetypal course; it besides tin beryllium a broadside dish.

The mushrooms tin beryllium roasted up to 1 time up and dispersed with the parsley paste. Cover and refrigerate the mushrooms, past cook astatine 400 degrees for 8 to 10 minutes oregon until heated through. If serving with seafood, substitute clam foodstuff for the chickenhearted stock.

Adapted from Francois Dionot of L'Academie de Cuisine.

Ingredients

measuring cup

Servings: 6-8

1 cupful chopped flat-leaf parsley
4 cloves garlic, chopped
1 mean shallot, chopped (about 2 tablespoons)
1/4 cupful extra-virgin olive oil
Salt
Freshly crushed achromatic pepper
3 1/2 cups chickenhearted banal (may substitute low-sodium chickenhearted broth) oregon water
1 cupful cornmeal (preferably stone-ground)
2 tablespoons to 4 tablespoons unsalted butter
1/2 cupful grated Gruyère, oregon Parmesan cheese, (about 2 ounces)
3 ample oregon 4 mean portobello mushrooms, stemmed

Nutritional Facts

Per serving (based connected 8, utilizing low-sodium broth)

Calories
220
Fat
14 g
Saturated Fat
5 g
Carbohydrates
18 g
Sodium
318 mg
Cholesterol
17 mg
Protein
7 g
Fiber
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Francois Dionot of L'Academie de Cuisine.

Tested by Marcia Kramer.

Published March 11, 2026