Polenta is an inexpensive, gluten-free cornmeal based Italian dish that can be prepared several ways. I chose to slice the prepared polenta and top it with sautéed mushrooms combined with fresh herbs for an appetizer.
This recipe could also be served as a side dish with Lemon Basil Chicken or Rosemary Balsamic Pork Tenderloin.
Ingredients (makes 15 cakes)
- 1 tbsp olive oil
- 1 cup baby portabella mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 tbsp fresh basil (chopped)
- 1 tbsp fresh Italian parsley (chopped)
- 18 oz polenta
- ¼ cup mozzarella cheese (shredded)
- 2 tbsp balsamic vinegar
Heat the olive oil in a small skillet. Add the mushrooms and sauté until brown and fragrant, 5-7 minutes.
Add the minced garlic and sauté for an additional 2 minutes. Remove from the heat and place the mushrooms in a small bowl. Mix in the basil and parsley.
Slice the polenta into 15 “cakes”.
Top the polenta with the mushroom mixture, then sprinkle with the mozzarella cheese.
Bake in a 350° oven for 12 minutes.
Drizzle with the balsamic vinegar and serve.
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
