Baked polenta with tomato sauce and crimini mushroom confit

January 10, 2014

Baked polenta with tomato sauce and crimini mushroom confit

Here’s a baked polenta that’s both robust and light. Indeed, the richly flavored tomato sauce and the hearty polenta make a substantial meal, but one that’s also easy to digest.

Here the richly flavored tomato sauce is spiked with a crimini mushroom confit, prepared with garlic and fresh herbs. In the process, the mushrooms acquire a flavor that’s quite memorable and which gives the tomato sauce a uniquely pungent essence. This sauce becomes the perfect vehicle for the polenta, making each bite as savory and moist as can be. As a last touch, a smattering of Pecorino Romano shavings is sprinkled over the dish, delivering an addictive salty bite.

This baked polenta is a most satisfying dish on a cold winter’s night!

Homemade Polenta

Get this recipe, along with step-by-step videos, now! Plus 30 days’ free membership to Food & Style Club, Viviane’s beautiful interactive cookbook. No credit card required.



Already a Club member? Get your recipe here.


Baked polenta with tomato sauce and crimini mushroom confit

Here’s another wonderful polenta recipe: Creamy butternut squash polenta with spicy wilted spinach

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 3 comments… read them below or add one }

RavieNomNoms January 13, 2014 at 12:28 pm

That sounds so amazing!!!

Reply

Paula @ Vintage Kitchen Notes January 19, 2014 at 4:54 am

This reminds me of the polenta with tomato sauce and melted cheese my mother gave us growing up. But MUCH more sophisticated of course! Her sauce came from a can…lol! Love this idea Viviane!

Reply

Viviane January 21, 2014 at 1:54 pm

Paula, even made with canned tomato sauce, you’re lucky your mother made such delicious meals. Thank you so much for stopping by!

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: