Food Recipes Wild Mushroom and Tomato Polenta 3.8 (4) 1 Review Polenta is a great ingredient for easy, back-pocket cooking. It’s plain enough to be malleable to many directions, and it takes easily to rich, salty flavors like Parmesan, like in this simple dinner. Topped with a saucy mushroom-tomato-thyme mixture and the combination is reminiscent of pizza, but in an elevated way. If you want to turn this into a bigger dinner for a crowd, spread the polenta out on a greased baking sheet and top with the mushroom mixture to serve family style. Add on some fresh bread and a peppery arugula salad and you’ve got an elegant dinner party in less than an hour. By Adam Dolge Adam Dolge Instagram Adam Dolge has spent his professional life creating the recipes that feed millions of Americans. For nearly two years, Adam worked for the Meredith Food Studio (now the Dotdash Meredith Food Studios) in Birmingham, Alabama, testing and developing recipes for Real Simple and other brands, including Cooking Light, Southern Living, Food & Wine, People, and Health. He currently works as the lead recipe developer for EatingWell. Real Simple's Editorial Guidelines Published on March 12, 2018 Print Share Share Tweet Pin Email Photo: Greg Dupree Hands On Time: 20 mins Total Time: 20 mins Yield: 4 servings Jump to Nutrition Facts Ingredients 1 cup instant polenta 6 ounces Parmesan cheese, grated (about 1½ cups), divided 1 ½ teaspoons kosher salt, divided 4 tablespoons unsalted butter, divided 12 ounces mixed wild mushrooms, sliced 1 tablespoon fresh thyme leaves, divided 1 pint cherry tomatoes ½ teaspoon freshly ground black pepper ½ cup dry white wine Directions Cook polenta according to package directions. Remove from heat. Stir in 1 cup cheese and ½ teaspoon salt, stirring until cheese is melted and polenta is smooth; cover and set aside. Melt 2 tablespoons butter in a large nonstick skillet over medium-high. Add mushrooms and thyme and cook, stirring occasionally, until golden, 6 to 8 minutes. Add tomatoes, pepper, and remaining 1 teaspoon salt. Cook until tomatoes burst, about 5 minutes. Add wine and bring to a simmer. Cook until mostly reduced, 5 to 6 minutes. Stir in remaining 2 tablespoons butter to melt. Spoon mushroom mixture over polenta and top with remaining ½ cup cheese. Print Nutrition Facts (per serving) 546 Calories 24g Fat 62g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 546 % Daily Value * Total Fat 24g 31% Saturated Fat 14g 70% Cholesterol 67mg 22% Sodium 1499mg 65% Total Carbohydrate 62g 23% Total Sugars 4g Protein 19g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.