Baked Polenta Squares with Melted Spring Onions and Fresh Mushrooms
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Courtesy of Rebecca Saltsman
This is an easy-to-get-on-the-table meal, yet it is elegant and full of spring flavors. I like to use coarse-ground cornmeal for this dish (local Richardson Farms cornmeal is a favorite). You can find locally grown mushrooms (Kitchen Pride) and sweet spring onions at many of the farmers markets around town. And, if you're feeling adventurous, grab some semi-hard raw cheese from Dos Lunas Artisan Cheese to grate over this dish as well.
Easy
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PrintIngredients
For 10 Person(s)
Recipe
- 4 1/2 cups water
- 1 1/2 cups coarse- or medium- ground cornmeal
- 1/4 cups olive oil, divided
- 3 bunches spring onions
- 1 1/2 pounds quartered fresh mushrooms
- 1 pinches salt and pepper
Baked Polenta Squares with Melted Spring Onions and Fresh Mushrooms Directions
- Preheat the oven to 375° and grease a 9- by 11-inch baking dish.
- To make the polenta, bring the water and a pinch of salt to a boil in a large pot. Whisking constantly, add the cornmeal in a slow and steady stream.
- Reduce the heat to a simmer, add 2 tablespoons of the olive oil and cook the polenta, stirring constantly, until thick—about 20 minutes.
- Meanwhile, remove the root ends of the spring onions and slice both the white and green parts.
- In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions and stir until soft and translucent—about 12 to 14 minutes.
- Increase the heat to medium-high and add the mushrooms. Sauté until the mushrooms are a bit golden, about 5 to 8 minutes—stirring occasionally.
- Spread the polenta in the baking dish and top with the onion and mushroom mixture. Sprinkle salt and fresh pepper over the top and bake for about 20 minutes.
- Cut the polenta into squares and serve hot, topped with some of the cheese or chopped parsley, if desired.
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