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"Cornmeal With Mushrooms"

Style:   Italian
Serves:   4


  • 3 1/2 cups water
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 4 tablespoons butter
  • salt and pepper
  • 1 lb. mushrooms, sliced
  • 1 large clove garlic, minced
  • 2 teaspoons mince fresh thyme or 1/2 teaspoon dried salt and pepper fresh thyme sprigs for garnish


In a saucepan over high heat, bring the water and salt to a boil. Reduce the heat to medium and add the cornmeal in a stream whisking constantly. Cook over medium-low heat, stirring frequently, for 15 minutes, or until the mixture is thick. Sitr in the butter and season with pepper, then pour the polenta into a buttered 9-inch-square shallow baking pan to cool. Cover and chill for at least 30 minutes.