Cheesy polenta with mushrooms from Cravings - Hungry for More (page 35) by Chrissy Teigen

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Notes about this recipe

  • anya_sf on May 25, 2019

    Instant polenta cooked in 5 minutes. For convenience, I substituted pre-shredded Italian cheese blend for the mozzarella and parmesan. Three of us had this for dinner, and we love mushrooms, so I doubled them. The mushrooms exuded a lot of liquid, so the splash of water/broth wasn't actually needed, but I added it anyway and the sauce ended up thinner than expected, but it was fine. The flavor was fantastic (even my son, an avowed polenta hater, thought this was good). The egg was nice on top, but the dish would be good without egg as well.

  • southerncooker on November 23, 2018

    I used the option of cornmeal for this and son and I loved it. Loved the combination of Parmesan and mozzarella for the cheese. Hubby said he would rather have it with grits so I may try that next time. I used baby Bella mushrooms instead of white and did an over easy egg on mine. Son had black pepper bacon with his instead of an egg. I'll be making this one again. Delicious!

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