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Cheese Polenta with Mushrooms and Artichokes

Serves 6 to 8
Time 20 min
Native to northern Italy, this captivating and versatile entrée looks as good as it tastes. Hearty wild mushrooms and delicate artichoke hearts combine with savory Asiago cheese in this classic polenta dish. Makes a complete vegetarian meal when served with steamed beets and dark leafy greens.
Ingredients
  • 1/2 teaspoon fine sea salt, divided
  • 2 cups quick-cooking or instant polenta
  • 1 tablespoon unsalted butter
  • 1 cup grated Asiago cheese (or a blend of Asiago, Romano and Parmesan)
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces sliced mixed mushrooms
  • 1 (14.0-ounce) can artichoke hearts, drained and chopped
  • 1/4 teaspoon ground black pepper
  • 1/3 cup pasta sauce (optional)
Method

Bring 6 cups water and 1/4 teaspoon of the salt to a boil in a large saucepan. 

Sprinkle polenta into boiling liquid while stirring with a wooden spoon.

Reduce heat to a simmer and continue stirring 1 to 2 minutes or until water is completely absorbed and polenta is cooked. 

Stir in butter and cheese.

Spoon the mixture into an oiled 9x13-inch baking dish. 

Let polenta rest for 10 to 15 minutes to firm up while preparing the mushrooms and artichoke hearts.

Heat olive oil over medium-high heat. 

Add mushrooms, artichoke hearts, remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, until the mushrooms have released their liquid, about 10 minutes. 

Stir in the pasta sauce if using.

To serve, cut polenta into squares and top with mushroom mixture. Garnish with additional cheese or a drizzle of extra-virgin olive oil, if desired.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 teaspoon fine sea salt, divided
  • 2 cups quick-cooking or instant polenta
  • 1 tablespoon unsalted butter
  • 1 cup grated Asiago cheese (or a blend of Asiago, Romano and Parmesan)
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces sliced mixed mushrooms
  • 1 (14.0-ounce) can artichoke hearts, drained and chopped
  • 1/4 teaspoon ground black pepper
  • 1/3 cup pasta sauce (optional)