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Mario Batali's Polenta with Mushrooms and Celery

Mario Batali
Servings: 6
1 to 30 min

Mushroom and Cheddar Polenta

  • Ingredients
  • step-by-step directions
Mario Batali's Polenta with Mushrooms and Celery
  • 4 cups hot Water
  • 1 cup Quick-Cooking Polenta
  • Salt and Pepper
  • Olive Oil
  • 2 cups Button Mushrooms (quartered)
  • 1 cup Celery (sliced)
  • 2 Shallots (sliced thinly)
  • 3 Garlic cloves (sliced thinly)
  • Chili Flakes
  • 1/2 cup White Cheddar Cheese (grated)
  • In a medium size sauce pan, bring 4 cups of water to a boil. Pour the polenta in in a steady stream, whisking constantly. Cook over a medium heat until the polenta is thick like porridge. Season with salt and pepper.
  • In a large saute pan, heat 3 to 4 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook 4 to 5 minutes, or until golden brown. Toss in the celery and season again. Cook for 2 to 3 minutes longer.
  • Add in the shallots, garlic, a pinch of chili flake, and season with a pinch of salt. Pour in the polenta and stir to incorporate. Adjust seasonings.
  • Add the grated cheddar off the heat. Stir a few times before pouring into a bowl to serve.
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