Polenta always takes me back to my childhood summers, homemade meals, and sleepy afternoons where a plate of cheesy polenta with a dollop of yogurt was served. It was kids typical food actually – so comforting, simple and nutritious.
As my taste buds grew up (along with the rest of me), so did my cravings. These days, I still love a good bowl of old creamy polenta, but I also love dressing it up. Let’s say, by giving it a little twist. Making it something you’d proudly serve to your guests, with roasted mushrooms, sun-dried tomatoes, a fresh rosemary, and crispy golden edges.
So how about turning a simple polenta into a Mediterranean-style delight that tastes amazing and looks so fancy? Let’s me show you how easy it is – it takes few amazing toppings to dress it up.
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Why This Easy Polenta Deserves a Special Spot
Let me give you a few cool reasons why this easy polenta with mushrooms and sun-dried tomatoes should be in your regular meal rotation:
- It is naturally rich in fiber and protein, all the good stuff we need. No weird ingredients, just goodies coming from the corn.
- Also, it is low in fat and calories – so what more to say on that one?
I love that the polenta is so flexible – you can serve it as sweet, savory, baked, grilled – you name it. And it’s kid-friendly, adult-adored and definitely fancy-guest-worthy when topped up with the right stuff.
The polenta can be your blank canvas. And roasted mushrooms, sun-dried tomatoes and that is how you’ll get a masterpiece.
What You’ll Need
Cornmeal – The main ingredient for this dish. Just grab your favourite brand and you are good to go.
Milk – I know, many use water to cook the cornmeal, but trust me that cooking polenta in milk adds this amazing rich flavour that water just can’t compete with.
Garlic – Well it is a well known fact that garlic makes everything better.
Mushrooms and sun-dried tomatoes – I love using cremini mushrooms for deep, earthy flavour. They also remind me on summer, vacation and full relaxation. For sun-dried tomatoes, I recommend the ones preserved in oil.
Butter – For delicious and golden crust.
Parmesan Cheese – To sprinkle on top and tie it all together.
Fresh Rosemary – Adds a wonderful aroma that makes this meal extra special.
Salt and Black Pepper – Just the basics to season everything to perfection.
Easy Polenta with Mushrooms and Sun-Dried Tomatoes
Course: SidesCuisine: MediterraneanDifficulty: Medium4
servings5
minutes30
minutes160
kcal35
minutesThis easy polenta with mushrooms and sun-dried tomatoes will become your new favourite Mediterranean inspired dish.
Ingredients
- For the polenta
1 cup cornmeal
800 ml milk
3–4 garlic cloves, minced
3 tablespoons butter
1 sprig fresh rosemary
Salt and black pepper, to taste
- For the toppings
2 cups fresh mushrooms (cremini or oyster are great!)
1 cup sun-dried tomatoes, chopped
1 teaspoon garlic powder
Salt and black pepper to taste
1 tablespoon butter
- For finishing
2-3 tablespoons Parmesan cheese
Directions
- Cook the polenta
- In a large saucepan, warm the milk over medium-high heat.
- When it’s close to boiling, reduce heat to medium-low. Add 1 sprig rosemary, salt, black pepper to taste, and then slowly pour in the cornmeal while whisking.
- Keep stirring for about 10 minutes, or until the polenta thickens. When little bubbles start popping, remove from heat, cover, and let it rest for about 5-10 minutes.
- Line a loaf pan with plastic wrap. Pour in the warm polenta and smooth the top. Pop it in the fridge for at least one hour, or until firm.
- Prepare the toppings
- Clean the mushrooms with a damp towel and slice them.
- Sauté in a buttered pan over medium heat until soft and golden.
- Toss in the sun-dried tomatoes and cook a few more minutes until they start to get nice golden finish.
- Season with salt and black pepper and set aside.
- Take the chilled polenta out of the loaf pan, it should be firm enough to cut. Slice into rectangles or squares.
- In a hot buttered pan with a sprig of rosemary, fry each piece until golden on both sides.
- Assemble and serve
- Lay out a slice of crispy polenta on a plate.
- Pile on that Mediterranean mushroom and sun-dried tomato mix.
- To finish, sprinkle some Parmesan cheese on top. Now, it is ready to serve.
How to Serve It
This easy polenta with veggies recipe is a meal all on its own. I love serving it as a light lunch, an appetizer or even a small plate at a dinner party.
It also makes a great side dish, to pair it with roasted chicken, grilled tofu, or your favourite salad.
How to Store Leftovers
If you manage to have any leftovers (not likely, but just in case), here’s what to do:
- You can store the polenta at room temp for up to a day, or keep in the fridge for up to three days.
- When ready to serve, reheat in a buttered pan for two minutes on each side and it’s just as good as day one.
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Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
