Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 09/20/2011 This is a delicious and easy meal. I have always grilled portobello mushrooms with great success but had never roasted them in the oven- they turned out wonderfully! The flavor was great and they were very juicy!
Back to Soft Polenta with Roasted Portobellos and Snap Peas All Reviews for Soft Polenta with Roasted Portobellos and Snap Peas - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Soft Polenta with Roasted Portobellos and Snap Peas Credit: Con Poulos Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist Nonstick cooking spray 2 cups quick-cooking polenta (not prepared) Coarse salt and ground pepper 4 large portobello mushrooms, stems trimmed to 1/2 inch 2 tablespoons extra-virgin olive oil 1 pound snap peas, trimmed Grated Parmesan, for serving
Gallery Soft Polenta with Roasted Portobellos and Snap Peas Credit: Con Poulos
Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Gallery
Soft Polenta with Roasted Portobellos and Snap Peas Credit: Con Poulos
Soft Polenta with Roasted Portobellos and Snap Peas
Credit: Con Poulos
Soft Polenta with Roasted Portobellos and Snap Peas
Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Recipe Summary
prep: 30 mins total: 45 mins
Servings: 4
prep: 30 mins
total: 45 mins
prep:
30 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- Nonstick cooking spray 2 cups quick-cooking polenta (not prepared) Coarse salt and ground pepper 4 large portobello mushrooms, stems trimmed to 1/2 inch 2 tablespoons extra-virgin olive oil 1 pound snap peas, trimmed Grated Parmesan, for serving
Directions
Preheat oven to 400 degrees. Lightly coat an 8-inch square baking dish with cooking spray and set aside. In a medium pot, bring 10 cups water to a boil over high. Slowly add polenta, whisking constantly. Continue whisking until thickened, about 2 minutes; season with salt and pepper. Reduce heat to low and simmer, whisking occasionally, until polenta is thick and creamy, about 20 minutes. Pour half the polenta into baking dish and let cool; cover and refrigerate for Friday.
Meanwhile, place mushrooms, stem side up, on a rimmed baking sheet. Drizzle each with 1 teaspoon oil and season with salt and pepper. Roast 9 minutes. In a small bowl, toss together snap peas and 2 teaspoons oil; season with salt and pepper. Add snap peas to sheet with mushrooms and roast until snap peas are crisp-tender and mushrooms are tender and beginning to release their juices, 8 minutes.
Divide polenta among 4 plates and top each with a mushroom, some snap peas, and a sprinkling of Parmesan.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 09/20/2011 This is a delicious and easy meal. I have always grilled portobello mushrooms with great success but had never roasted them in the oven- they turned out wonderfully! The flavor was great and they were very juicy!
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 09/20/2011 This is a delicious and easy meal. I have always grilled portobello mushrooms with great success but had never roasted them in the oven- they turned out wonderfully! The flavor was great and they were very juicy!
Martha Stewart Member
Rating: Unrated 09/20/2011
This is a delicious and easy meal. I have always grilled portobello mushrooms with great success but had never roasted them in the oven- they turned out wonderfully! The flavor was great and they were very juicy!
Rating: Unrated
All Reviews for Soft Polenta with Roasted Portobellos and Snap Peas
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Soft Polenta with Roasted Portobellos and Snap Peas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
