Italian Foods 

Pan-fried polenta with mushrooms



Pan-fried polenta with mushrooms

Pan-fried polenta with mushrooms

Pan-frying squares of leftover polenta is a delicious way to transform the classic, comforting side dish. This version, topped with a sauté of mixed mushrooms, can be a first course or hearty side for roast chicken or steak.

– Serves 6.
– 3 cups hot polenta.
– 1 Tbs. olive oil.
– 4 Tbs. unsalted butter.
– 1 lb. mixed fresh mushrooms, trimmed and sliced ¼ inch thick.
– Kosher salt.
– 2 cloves garlic, minced.
– 2 Tbs. chopped fresh flat-leaf parsley Freshly ground black pepper.
– 1 oz. (1/4 cup) shaved Parmigiano- Reggiano or Grana Padano.


Step 1: Spread the polenta 1/2 inch thick in a 8×8-inch baking dish. Cool to room temperature, then cover and refrigerate for up to 2 days. Heat the oil and 1 Tbs. of the butter in a 12-inch skillet over medium-high heat until the butter foams. Add the mushrooms, season with salt, and cook, stirring occasionally, until the mushrooms begin to brown, about 7 minutes. Add the garlic and continue cooking, stirring often, until fragrant, about 1 minute. Remove from the heat, stir in 1 Tbs. of the remaining butter and the parsley. Season to taste with salt and pepper. Keep warm.
Step 2: Meanwhile, invert the polenta onto a cutting board and cut into six 2×3-inch rectangles. Melt the remaining 2 Tbs. butter in a 12-inch nonstick skillet over medium heat. Arrange the polenta in the skillet in a single layer and cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip and cook until golden, about 4 minutes more. Top the polenta with the mushrooms, garnish with the cheese, and serve.

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