Fraiche Nutrition’s Baked Mushroom Herb Polenta
- Preheat the oven to 400°F and grease a medium baking dish with olive oil.
- Cut the polenta into 1” discs and set aside. In a large frying pan heat the olive oil and add the polenta (you may need to do this in batches depending on the size of your pan). Fry the polenta on each side until golden brown, 8-10 minutes a side, and arrange in the bottom of the baking dish.
- In a large frying pan heat the butter or vegan margarine on medium heat, then add the diced onion. Sauté until the onion is transparent, 3-4 minutes. Add the garlic and sauté for an additional 1-2 minutes, stirring.
- Add the mushrooms and cook, stirring occasionally, until the mushrooms start to soften, approximately 10 minutes. Add the broth, thyme, sprig of rosemary, salt and pepper, and stir occasionally until the mushrooms are fully cooked and softened and the mixture is thick. Remove the mixture from the stove and evenly spread it over the arranged polenta. Top with the parmesan cheese if using, and bake until the cheese is just golden brown, approximately 10 minutes. Garnish with the additional herbs, and serve!
Tori is a Registered Dietitian and self-proclaimed foodie. Her nutrition philosophy embraces moderation and quality without deprivation. She started up Fraîche Nutrition on a whim in August 2014, inspired to help share her love of food and educate others on simple healthy eating at the same time. Tori believes that food and nutrition has become overly complicated, and hopes to help others live healthier lives one wholesome recipe at a time.