Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Grits ain't groceries" -Titus Turner, R&B Singer

The refrigerator light goes on...

The great thing about polenta is that yellow cornmeal is a whole grain and is great for you. Better yet, it tastes great. Dried Portobello mushrooms are cheaper and I like their meatiness, but porcini mushrooms are the gold standard when it comes to deep umami flavor.



Mushroom Polenta

Servings: 2 | Serving size: about 1/2 cup cooked polenta

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

The leftovers can be poured into an oblong or square pan, chilled until set, and cut into 2 inch squares, then seared and served as polenta cakes.

3 cups water
1 ounce dried Portobello or porcini mushrooms
1/2 cup yellow polenta (coarse ground cornmeal)
1/8 tsp salt
1 ounce Parmigiano-Reggiano cheese (grated)
1/2 tsp honey

Place the water in a medium sauce pan over high heat.

When the water boils, remove the pan from the heat and remove one cup of water and place in a small bowl with the dried mushrooms. Let steep for about 15 minutes.

After the mushrooms have steeped, drain the liquid into the pan with the remaining hot water (retain the mushrooms) and place the water and mushroom liquid over high heat.

When the water boils, reduce the heat to medium-high and slowly add the cornmeal. Stir continuously while adding the polenta so that it does not clump.

Add the salt and stir.

Reduce the heat to medium and cook the grits for 12 minutes, whisking very frequently to keep the grits from sticking to the bottom of the pan.

While the polenta is cooking, coarsely chop the reconstituted mushrooms.

After about 12 to 15 minutes, add the cheese and honey to the polenta and stir until well blended.

Serve topped with the mushrooms.

Nutrition Facts

Serving size: about 1/2 cup cooked polenta

Servings: 2

Amount Per Serving

Calories 212 Calories from Fat 44
% Daily Value
Total Fat 5g 8%
    Saturated Fat 2g 11%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 10mg 3%
Sodium 385mg 17%
Total Carbohydrates 35g 12%
    Dietary Fiber 4g 14%
    Sugars 1g
Protein 8g
Vitamin A 2% Vitamin C 1%
Calcium 17% Iron 9%
Vitamin K 0 mcg Potassium 319 mg
Magnesium 64 mg