"While you can make polenta from scratch, spread it out to cool, cut it into shapes, that's awfully time consuming. I prefer to start with packaged cooked polenta. It is available in tubes, sometimes available in the refrigerated section (look near the tofu), and also in the pasta aisle. Many brands don't need refrigeration until you open them, so check both places. I love Melissa's shelf-stable organic prepared polenta in tubes, which is available in plain, sundried tomato, and Italian herb."
"This polenta then gets sliced and griddled up in a pan on the stove. The polenta is cooked already, however in order for it to get that nice caramelized exterior on the slices, you'll want to brown it. A key tip is not to flip the slices too often - let them sit in the skillet for 5 to 7 minutes before turning them, and then let them get completely golden on the other side."
"If you want to cook the slices ahead of time, they can be warmed in the oven before topping them with the sauteed mushrooms and serving. As for the mushrooms, you can go for button mushrooms or cremini, which are very easy to find and affordable. Or if you're feeling splurgey (or have an experienced mushroom forager in the family!) go for something a bit more exotic, like morels, porcini or oyster mushrooms."
Packaged precooked polenta in tubes provides a fast base for a versatile dish suitable from breakfast to dinner and for entertaining. Slice the pre-cooked polenta and brown the slices in a skillet to develop a caramelized exterior, allowing 5 to 7 minutes per side before flipping. Polenta slices can alternatively be brushed with oil and baked or grilled. Top with sautéed mushrooms; common choices include button or cremini for affordability, or morels, porcini, or oyster for a splurge. Swap thyme for sage, rosemary, or marjoram. Replace butter with olive oil to make a vegan version.
Read at Boston Herald
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