Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings
Chris Morocco

Gallery

Credit: Charles Masters

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring the milk, 2 cups water, ½ teaspoon salt, and ¼ teaspoon pepper to a boil in a medium pot. Slowly whisk in the polenta. Cook, whisking constantly, until the polenta thickens, 3 to 4 minutes. Remove from heat and stir in the Parmesan.

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  • Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, 4 to 6 minutes. Add the shallot and thyme. Cook, stirring, until the shallot is softened, 1 to 2 minutes. Add the marinara and simmer, about 1 minute.

  • Spoon the mushrooms and sauce over the polenta and serve topped with additional Parmesan.

Nutrition Facts

470 calories; fat 23g; cholesterol 37mg; sodium 1074mg; protein 18g; carbohydrates 48g; sugars 14g; fiber 6g; iron 2mg; calcium 367mg.
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