Polenta Mushrooms Recipes

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Polenta Burger Recipe Recipe

Polenta Burger Recipe

05.19.15 by Jackie

I think I've said in previous posts that my mother-in-law recently discovered she was gluten intolerant (when she decided to become a vegetarian a year ago) . Her diet has changed drastically but we try to keep her palate happy. Here's a gluten-free dish that doesn't leave her missing bread or pasta. I pan-fried pre-cooked polenta medallions and used them as a substitute for the burger buns. I topped them with melted provolone cheese, sautéed baby spinach and soyrizo (you can replace with real meat).

I served the polenta burgers with steamed vegetables, so we had a delicious light meal that fit everyone's diet in our home. My mother-in-law has been adjusting to her new diet very well these days, although I have to admit it was so cute but kind of sad catching her smelling and "hugging" freshly-baked loaves of bread in the kitchen over the weekend.

***The photo was taken with my phone.


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Poached Quail Eggs on Polenta Recipe

Poached Quail Eggs on Polenta

03.20.13 by Jackie

This is my healthy interpretation of "bacon and eggs". The high-fat nature of this dish made me consider alternatives for brunch fare. To make the dish, I pan-fried rounds of polenta, then stacked layers (and colors) of sautéed beech mushrooms, poached quail eggs, dill pesto and crispy vegetarian bacon.

If the idea of a high calorie meal doesn't bother you, you can replicate the same recipe with real bacon, chicken eggs and increase the amount of cheese in the pesto. And don’t worry, I’m not judging!


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Mushroom Polenta: Savory Napoleon Recipe Recipe

Napoléons are usually pastries made of three layers of puff pastry and two crème pâtissière layers with a fondant topping. I made a savory equivalent using layers of grilled polenta slices, portobello mushrooms, cheddar cheese, grilled asparagus and tomatoes from our garden. 

It's finally tomato season! My husband planted 19 different plants of various tomatoes, which means I'm going to be cooking a lot of tomatoes until the fall. Lulu gathered a large basket of cherry tomatoes that I roasted in fresh thyme and served as garnish. We also happened to find some asparagus Lulu planted several years ago that we were never really able to harvest. It was a nice surprise, so I grilled them too, and added them to the Napoléon layers. I was very proud of how the dish ended up looking: colorful and pretty.

In my opinion, Napoléons have to look gorgeous before being eaten. We eat with our eyes first and I'm confident these savory Napoléons will satisfy the pickiest eater.


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