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Cheesy Mushroom Polenta

Cheesy Mushroom Polenta

with a side o’ Garlic Bread

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Few things are more comforting than a bowl of polenta. Not familiar with the Italian dish? Basically, it’s a creamy, cheesy cornmeal porridge that acts as the perfect bed for all kinds of delicious toppings. Ours is as unfussy as it is delicious. It cooks to perfection in a mere 10 minutes, no constant stirring required! (Sorry, you’ll have to get your weekly arm workout elsewhere!) Ladled on top, there’s an ultra-savory ragu made with meaty mushrooms, juicy tomatoes, and aromatic garlic and scallions. It’s luxurious and deliciously simple at the same time. Oh, and did we mention there’s also a side of garlic ciabatta? Buon appetito!

Tags:Veggie
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 ounce

Grape Tomatoes

2 unit

Scallions

8 ounce

Button Mushrooms

2 clove

Garlic

1 unit

Ciabatta Bread

(ContainsWheat)

1 tablespoon

Italian Seasoning

2 unit

Veggie Stock Concentrate

½ cup

Italian Cheese Blend

(ContainsMilk)

½ cup

Cornmeal

Not included in your delivery

4 teaspoon

Olive Oil

4 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat43 g
Saturated Fat21 g
Carbohydrate69 g
Sugar6 g
Dietary Fiber5 g
Protein18 g
Cholesterol85 mg
Sodium1480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Medium Pot
Whisk
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Halve tomatoes. Trim and thinly slice scallions, separating whites from greens. Trim and quarter mushrooms. Mince or grate half the garlic; halve remaining garlic crosswise.

2

Heat 1 TBSP butter (2 TBSP for 4 servings) and a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms, 2 tsp Italian Seasoning (4 tsp for 4), salt, and pepper. Cook, stirring occasionally, until golden brown and tender, 6-8 minutes. Reduce heat under pan to medium.

3

Add tomatoes, scallion whites, minced garlic, and another drizzle of olive oil to pan. Cook, stirring often, until tomatoes are just softened, 3-5 minutes. Stir in half the stock concentrate and ¼ cup water (⅓ cup for 4 servings); bring to a simmer. Once simmering, remove pan from heat.

4

Meanwhile, halve ciabatta as if you were making a sandwich. Toast until golden brown and crispy. Rub cut sides of toasted bread with halved garlic cloves and drizzle with olive oil. Sprinkle with remaining Italian Seasoning and season with salt and pepper. Halve garlic bread on a diagonal to create triangles.

5

In a medium pot, combine 2½ cups water (5 cups for 4 servings), remaining stock concentrate, and 1 tsp salt (2 tsp for 4). Bring to a boil. Once boiling, whisk in cornmeal. Reduce heat to low and cook, stirring often, until cornmeal is tender, 8-10 minutes. TIP: If polenta gets too thick, whisk in hot water ½ cup at a time.

6

Heat pan with mushroom ragù over medium heat; stir in 1 TBSP butter (2 TBSP for 4 servings). Cook until mixture is warmed through, 1-2 minutes. Meanwhile, whisk cheese and 2 TBSP butter (4 TBSP for 4) into polenta until melted. Season generously with salt and pepper. Divide polenta between bowls and top with ragù. Sprinkle with scallion greens. Serve with garlic bread on the side.