Polenta with mushroom and cheese Top with the stewed mushrooms and herb salad. While the mushrooms stew, in a medium bowl, combine the parsley, chervil and chives. Drizzle with olive oil and toss to coat; season with salt and pepper to taste.

Ingredients of Polenta with mushroom and cheese

  1. It's 1 of ready to use polenta.
  2. You need 1 box of baby bella mushroom.
  3. Prepare 1 each of cheese of choice.
  4. You need 2 tbsp of oil. i use coconut oil.
  5. You need 1 dash of seasoning of choice. use garlic,onion,salt,pepper.

Polenta with mushroom and cheese step by step

  1. Slice polenta into 1/4 in slices.
  2. Slice cheese.
  3. Slice mushrooms how you want them. I sliced mine small because my 12 month old Loves these. :).
  4. Heat skillet with a little oil.
  5. Add mushroom and cook until soft. On medium heat..
  6. In another skillet, heat oil on med/high. Fry polenta slices until crunchy..
  7. Once crunchy, remove polenta and place on paper towel to drain..
  8. Place desired amount of cheese on each polenta pieces..
  9. Top with hot sauteed mushrooms.
  10. Add some condiment. I used homemade ketchup. Salsa sounds great too!.
  11. Enjoy!.

This pie is versatile; pair it with chicken, fish, or beef and serve. This Mushroom Polenta with spinach, onions, and goat cheese is vegetarian comfort food at its best. It's creamy, rich, but is still good for you with plenty of veggies. Polenta lovers should also try this Spinach Polenta and Baked. A hearty polenta casserole topped with meaty mushrooms, Swiss chard and cheese.

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