Parmesan Polenta With Sauteed Mushrooms

I think polenta is highly underrated - it is not hard to make (albeit a little time-consuming), and it's creamy, nourishing and satisfying... especially when you stir in a big handful of cheese and maybe even a pat of butter at the end! If you plan to make polenta often, it's a good idea to invest in a saucier pan, below. These pans have curved sides, almost like a bowl, which means that a spoon or a rounded spatula can easily scrape the cooking polenta from the sides of the bowl, ensuring that it doesn't stick or get lumpy or crusty. Sauciers are also great for making risotto, custards and any other recipe that requires frequent stirring.

My recipe for Parmesan Polenta With Sauteed Mushrooms is a hearty and satisfying meatless dish that can be served as a main course or as a side dish. You can also try polenta in the recipe for Grilled Tilapia With Smoked Paprika and Parmesan Polenta. And don't forget to form leftover polenta into Polenta Cakes; they are excellent sauteed in a little oil and served with a ragu or some sauteed vegetables.