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Thomas Sherman
In my household, polenta topped with something, i.e. wild mushrooms, poached egg, sautéed shrimp or sausage, has become the comfort food of choice. This is a great recipe. Add a bay leaf to the cooking polenta for a perfect extra note.
B. Tracy Madison
The polenta about which Martha writes has no relation to commercially available polenta. They cook differently. I have been using the Anson Mills products, mostly the grits which are from pre-Columbian corn varieties, since I learned about them from a Wisconsin Public Radio program. The only place you can buy these grains is from the website, www.ansonmills.com. They are fresh, so are shipped frozen and must be stored in the freezer. And they area as good as Martha says.
Mary Durfee
Fantastic recipe, tried it now am busy coming up with variations, thinking carmalized onion and blue cheese.
Stan
Have made this twice-delicious both times.
I used a polenta purchased loose (not boxed) at Fairway. I found it was ready much earlier than the recipe calls for-about 20 minutes less time. Am I using a polenta different from the one called for, or not cooking it properly? Any thoughts are welcome.
mae
For those of you in NYC, the Regional Grains Project carries polenta in farmers markets around town; check Greenmarket website. All of their grains & beans are super fresh, & this dish came out great again even though I too used jarred marinara from the Meatball Shop. The 2 lbs of oyster & baby bellas mushrooms I used smothered the dish making it very veggie centric!
Jen
Wow. This is simple and delicious. All they components are key layered together as each on there own is mild in flavor.
Viva
Absolutely delicious!
Joe
I accidentally burned my tomato sauce, so made do without it--still quite delicious!
Laurie
This is yummy! The marinara adds a lot; would be bland without it.
Tracey Jenkins
Great Recipe. Got my husband to eat some mushrooms!
quaasam
very nice. Soul food. Will do it again.
JBD
Fine if not better with button and/or cremini mushrooms.
Sirena
DELICIOUS!!! Used an even combination of maitake, oyster, and chanterelles. Opted for sage vs. rosemary. Heated up Victoria White Linen Marina Sauce (our favorite bottled) in the microwave. Added sauteed spinach with garlic between the marinara and mushrooms the second time we made this. Made a delicious dish even tastier and healthier! For Step 4, found it better to cook the mushrooms and put aside. Then cook the shallots, garlic and herbs. Once tender, add back in the mushrooms.
Ben Miller
Very good. Skipped out on the tomato sauce to avoid dirtying an extra pan and instead added some more chopped parsley and lemon zest to the seared mushrooms to get the freshness and acid in. Also used dried mushroom stock for the polenta for more flavor.
Ginny
Didn’t have enough mushrooms to make a pound so I added canned artichoke hearts, a bit of cream, a pinch of red pepper flakes and tossed in a Parmesan rind. Loved it. Polenta is a pretty blank canvas so there are lots of ways to spruce this up.
mae
For those of you in NYC, the Regional Grains Project carries polenta in farmers markets around town; check Greenmarket website. All of their grains & beans are super fresh, & this dish came out great again even though I too used jarred marinara from the Meatball Shop. The 2 lbs of oyster & baby bellas mushrooms I used smothered the dish making it very veggie centric!
Douglas Branch
Delicious. I, too, found that the polenta cooked a lot quicker than the recipe said. Much quicker. Done in 20 minutes, maybe. Jarred marinara, just fine. You don't have that much of it, anyway. And I found that doing 3/4 of this recipe, more or less, fed two of us well. I doubt the full recipe would feed four happily. Mixture of trumpet and shiitake mushrooms, but I bet any good mix would be delicious. Used more cheese, too.
Lydia
Super easy (OK, I cheated on making the polenta from scratch, as have excellent local polenta), served with side dish of fava beans, which by the way are extremely tasty with the polenta. Nice mix of flavors that the eater can mix as desired.
Lydia
Super easy (OK, I cheated on making the polenta from scratch, as have excellent local polenta), served with side dish of fava beans, which by the way are extremely tasty with the polenta. Nice mix of flavors that the eater can mix as desired.
Michael
The polenta is a bit bland. Next time I will use chicken or vegetable stock instead of water and add more cheese.
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