Broiled Herbed Polenta with Wild Mushrooms


Special Diet Notes: Broiled Herbed Polenta with Wild Mushrooms

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, plant-based, vegan, and vegetarian.

Broiled Herbed Polenta with Wild Mushrooms
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 ½ teaspoon olive oil
  • ⅓ cup canned vegetable broth
  • ½ lb fresh wild* & button mushrooms
  • 2 tablespoons dry Marcela
  • 2 teaspoons minced garlic
  • 1 green onion, chopped
  • 6 ½ inch thick slices seasoned Food Merchants prepared polenta
  • *(Such as crimini, Portobello, oyster or steamed shitake)
  1. Preheat broiler. Heat 1 tablespoon oil in heavy large skillet over medium heat.
  2. Add mushrooms and garlic and sauté until mushrooms soften, about 6 minutes. Add broth, Marcela and green onion and simmer about 5 minutes until liquid is reduced by half and you are scrapping up browned bits. Season to taste with salt and pepper.
  3. Meanwhile, arrange polenta on small baking sheet. Brush polenta on both sides with
  4. remaining ½ tablespoon oil. Broil polenta until golden and crisp, about 3 minutes per side. Transfer polenta to plates. Spoon mushroom and sauce over and serve.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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