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Polenta Portobellos

 

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Polenta Portobellos
 

 

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Recipe

Polenta Portobellos

These stuffed portobello caps are filling, “meaty” and pair well with a lot of sides. Filled with creamy goat cheese polenta and topped with caramelized brussels sprouts and onions.

Times

  • Prep Time : 15 min
  • Cook Time : 20 min
  • Ready Time : 35 min

Servings

4 Servings

Ingredients

  • 4 large portobellos
  • 4 cloves minced garlic
  • olive oil
  • salt and pepper
  • 8 Brussels sprouts
  • 1 red onion
  • 1 tablespoon butter
  • 2 cups water
  • 1/2 cup cornmeal
  • 1/4 cup chevre goat cheese

Directions

1. Sprinkle 4 large portobellos with minced garlic, olive oil, salt and pepper.  Bake at 375 degrees F for 20 minutes.

2. Slice Brussels sprouts and red onion paper thin.  Caramelize these over medium heat on the stovetop with 1 tablespoon butter, about 15 minutes or until golden.

3. Make polenta on the stovetop: boil 2 cup (480 ml) water and 1/2 cup (78 g) cornmeal, reduce to a low simmer stirring often until creamy.  About 15 minutes, then stir in 1/4 cup chevre goat cheese plus salt and pepper to taste.

4. Fill portobello caps with polenta and top with onion mixture.

Polenta Stuffed Portobellos

Tags

About Erin Gleeson

avatar

Photographer and artist Erin Gleeson lives in an idyllic cabin near San Francisco, California, where she paints beautiful watercolors, cooks from her CSA box, and writes her beloved food blog, The Forest Feast , and a weekly “Delish Dish” column for Better Homes and Gardens. She has garnered attention from Design*Sponge, Food52, Bon Appétit, and Saveur.

 

comments

 

9 Responses to Polenta Portobellos

  1. avatar says: Mrs.B.

    Now that the heavy Thanksgiving/Shabbat meals are memories, this will definately be a dinner this week! Looks yummy!

  2. avatar says: SeffiScho

    is there anyway to make this parve? what can I substitute for the goat cheese?

    • To make it parve you would just have to leave the cheese out, maybe you can make it more flavorful by adding some non dairy pesto.

  3. avatar says: janet

    I made this recipe for a vegetarian Shabbat. It was fabulous! I would definitely make it again. And I think it would be delicious even if you left the cheese out of the recipe. The caramelized vegetables really make the recipe.

  4. avatar says: ses

    We made this for a vegetarian lunch. We used less butter than the recipe called for. A bit more cheese would be good both for flavor and for more protein. It came out well….and more filling than I had expected.

  5. Made this for dinner tonight; we loved it. So delicious and filling; a definite keeper!!!

  6. avatar says: Tzivia

    I made this last night my husband and I really enjoyed it. I personally don’t like goat cheese so mine I used feta cheese instead. Other than that it was great

  7. avatar says: Shery

    I made this for dinner last night and it was a rousing success! Not only was it beautiful on the plate but delicious beyond! I doubled the amount of Brussels sprouts and my son ate the extra polenta with the vegetable mixture on top. It reminded him of mashed potatoes. Looking forward to making it again!

  8. avatar says: Huvie

    Delicious! This made a very nice dinner when paired with a spinach salad. My one suggestion would be to add more goat cheese for flavor, but the choice and combination of vegetables was so tasty!

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