Polenta with Mushrooms

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups cornmeal
  • 2 cups cold water
  • 6 cups boiling water
  • 3 teaspoons salt
  • 4 cups sliced fresh mushrooms
  • ½ cup diced onion
  • 1 garlic clove, minced
  • 2 teaspoons lemon juice
  • ¼ cup butter
  • teaspoon freshly ground black pepper
  • cup light cream
  • ¾ cup grated Parmesan cheese
  • 6 mushroom caps (optional)


  1. Combine the cornmeal and cold water. Pour into a saucepan containing the boiling water and two teaspoons of salt, stirring constantly. Cook until thickened, stirring frequently. Cover and continue to cook over low heat for ten minutes. Turn into a loaf pan (9 × 5 × 3 inches) and let stand until cold and firm.

  2. Preheat oven to moderate (350°F.).

  3. Sauté the mushrooms, onion and garlic in the lemon juice and butter. Add the remaining teaspoon of salt and the pepper.

  4. Remove the cold cornmeal mush from the pan. Split lengthwise into halves to form two layers. Return the lower half to the pan. Cover with the sautéed mushroom mixture and pour the light cream over all. Sprinkle with the grated cheese. Top with remaining cornmeal layer.

  5. Bake for thirty minutes. If desired, ten minutes before the baking time is up, dip mushroom caps into melted butter and arrange over the top of the polenta as a garnish. Serve as a main dish.

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