Skip to content

Baked Polenta with Mushrooms

September 12, 2010

This tasty vegetarian entree from Food and Wine Magazine is oven ready in thirty minutes. Just saute the shrooms and grate the cheese while the polenta gently simmers. Make it a day ahead and keep it in the fridge until you’re ready to bake it.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: