Name: Baked Polenta with Caramelized Onions, Mushrooms, and Marinara
Yield: Serves 4–5
Cuisine: Italian
Ingredients: 1 teaspoon sea salt; 1½ cups fine polenta (cornmeal); 5 cups water; 1½ pounds (about 9 cups, sliced) mixed mushrooms (cremini, portobella, and button all work well), quartered if small, or sliced into ½-inch pieces if large; 2 tablespoons extra-virgin olive oil; olive oil, for brushing; 2 teaspoons maple syrup; 2 teaspoons chopped fresh or dried rosemary; 1½ pounds (about 5 cups or 4 large) onions, halved and sliced into ¼-inch half moons; 1 carrot, diced; 1 clove garlic, minced; 1 tablespoon extra-virgin olive oil; 1 onion, diced; 1 fresh basil leaf; ½ teaspoon sea salt; 1 (28-ounce) can whole tomatoes

Preparation info

Serves
4–5

Difficulty
Medium

Appears in

Whole Bowls

By Allison Day

Published 2021

About

This bowl was created with my sister, Kirsten, in mind, combining all of her favorites in one snug entrée. In the spirit of her disdain for cooking, I’ve included a couple of store-bought options for the polenta and marinara, cutting the work in half without compromising the taste.

Ingredients

For the Polenta or use 1 log premade polenta

5 cups water
1½ cups fine polenta (cornmeal)

Method

Make the Polenta

Add a splash of water to an 8x8-inch square baking pan, rolling to coat bottom. To a large pot, add water, polenta, and salt, whisking to combine. Whisking constantly, bring to a boil, reduce to low, cover, and cook for 5 minutes. Remove from heat and wait for polenta to stop boiling before lifting lid. Uncover, whisk well, pour into prepar

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Ingredients

For the Polenta or use 1 log premade polenta

Method

Make the Polenta

Part of