Baked Polenta Squares with Melted Spring Onions and Fresh Mushrooms

Seasons: 
March, April, May

Courtesy of Rebecca Saltsman

This is an easy-to-get-on-the-table meal, yet it is elegant and full of spring flavors. I like to use coarse-ground cornmeal for this dish (local Richardson Farms cornmeal is a favorite). You can find locally grown mushrooms (Kitchen Pride) and sweet spring onions at many of the farmers markets around town. And, if you're feeling adventurous, grab some semi-hard raw cheese from Dos Lunas Artisan Cheese to grate over this dish as well.

Easy

Baked Polenta Squares with Melted Spring Onions and Fresh Mushrooms

Ingredients

For 10 Person(s)

Recipe

  • 4 1/2 cups water
  • 1 1/2 cups coarse- or medium- ground cornmeal
  • 1/4 cups olive oil, divided
  • 3 bunches spring onions
  • 1 1/2 pounds quartered fresh mushrooms
  • 1 pinches salt and pepper

Baked Polenta Squares with Melted Spring Onions and Fresh Mushrooms Directions

  1. Preheat the oven to 375° and grease a 9- by 11-inch baking dish.
  2. To make the polenta, bring the water and a pinch of salt to a boil in a large pot. Whisking constantly, add the cornmeal in a slow and steady stream.
  3. Reduce the heat to a simmer, add 2 tablespoons of the olive oil and cook the polenta, stirring constantly, until thick—about 20 minutes.
  4. Meanwhile, remove the root ends of the spring onions and slice both the white and green parts.
  5. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions and stir until soft and translucent—about 12 to 14 minutes.
  6. Increase the heat to medium-high and add the mushrooms. Sauté until the mushrooms are a bit golden, about 5 to 8 minutes—stirring occasionally.
  7. Spread the polenta in the baking dish and top with the onion and mushroom mixture. Sprinkle salt and fresh pepper over the top and bake for about 20 minutes.
  8. Cut the polenta into squares and serve hot, topped with some of the cheese or chopped parsley, if desired.

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