fbpx Polenta with Provolone, Roasted Peppers and Mushrooms | Burnett Dairy Skip to main content

Polenta with Provolone, Roasted Peppers and Mushrooms

Prep Time
15 min

Cook Time
35 min

Difficulty
Intermediate

Servings
24

Cuisine Type

Cheese Types

Polenta with Provolone, Roasted Peppers and Mushrooms

Recipe Description

Great recipe for Polenta with Provolone, Roasted Peppers and Mushrooms.

Ingredients

  • 8 cups water
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 cups polenta
  • 1/4 cup roasted red peppers, well dried and diced
  • 1/4 cup Wisconsin Parmesan Cheese, grated
  • 2 tablespoons butter
  • 1 teaspoon red pepper flakes
  • 1 tablespoon butter
  • 4 cups (8-10 ounces) sliced fresh mushrooms, e.g. mixture of portobello, cremini, shitake 
  • 1 teaspoons garlic, minced
  • 1 cup heavy cream
  • 1/2 cup parsley, minced
  • Salt and pepper
  • 10-12 thin slices (8 ounces) Burnett Dairy Provolone Cheese

Preparation

Preheat oven to 375°F. 

For the polenta: In deep saucepan, bring water, salt, pepper, rosemary and thyme to rolling boil. Add polenta in slow, steady stream, stirring constantly. Reduce heat to medium and continue stirring 5 minutes. Add diced red pepper. Reduce heat to low and cover. Cook 45 minutes, stirring occasionally. Add Parmesan, 2 tablespoons butter and red pepper flakes. Stir well; set aside.

Mushrooms: Melt butter in skillet. Add mushrooms and garlic. Cook 10 minutes, stirring occasionally. Add heavy cream, parsley, salt and pepper. Cook at gentle boil until cream reduces and thickens, 10-15 minutes.

Butter 9 x 12 baking dish and spread half the polenta over bottom. Cover with half the slices of Provolone, tearing slices to fit when necessary. Spread mushrooms over. Spread remaining polenta over and top with remaining Provolone slices. Bake a bout 15 minutes or until cheese melts, browns slightly and casserole is hot. Let sit until the polenta sets and can be cut in servings (it will still be quite soft).

Recipe and Photo: © 2015 Wisconsin Milk Marketing Board, Inc.

You May Also Like

The Heartland
Cheese: Cheddar
Cuisine: Appetizers

The Heartland

A delightful ensemble of Aged Cheddar, Baby Swiss, and caramelized onions on whole-grain bread.

Biscuits with Sausage, Apples and Cheddar
Cheese: Cheddar
Cuisine: Appetizers

Biscuits with Sausage, Apples and Cheddar

Great recipe for biscuits with sausage, apples and cheddar. 

Gourmet Nachos
Cheese: Cheddar Gruyere
Cuisine: Appetizers

Gourmet Nachos

Artisan cheese takes your classic nachos and makes them gourmet.