by Olga of Mango & Tomato
View
my 7 other recipes »
Olga of Mango & Tomato's Notes:
Expand
5 cups
water
Ask the
hotline about
this ingredient!
1 cup
milk
Ask the
hotline about
this ingredient!
4 sprigs
thyme
Ask the
hotline about
this ingredient!
1 cup
polenta
Ask the
hotline about
this ingredient!
1 cup
shredded cheddar cheese
Ask the
hotline about
this ingredient!
4
strips of bacon
Ask the
hotline about
this ingredient!
1/2
onion, chopped
Ask the
hotline about
this ingredient!
16 ounces
cremini mushrooms, destemmed, thinly sliced
Ask the
hotline about
this ingredient!
6 sprigs
thyme
Ask the
hotline about
this ingredient!
salt & pepper to taste
Ask the
hotline about
this ingredient!
For polenta, bring salted water & milk to a boil. Add thyme sprigs and 1 cup of polenta. Whisk pretty much constantly for the first 5 minutes. Cook for at least 20 more minutes. Remove thyme sprigs (most of the leaves would have fallen off by this point), add the shredded cheese and cook for a few more minutes.
Ask the hotline about this step!Pour polenta into an oiled 9x13 Pyrex dish, cool slightly, and refrigerate for at least 2 hours.
Ask the hotline about this step!For the topping, add bacon and onions to a pan. Brown.
Ask the hotline about this step!Add mushrooms and thyme sprigs. Season with salt & pepper. Cook until mushrooms are soft and caramelized. Remove thyme sprigs (again, just like in polenta, most of the leaves would have fallen off by now and you'd just be removing the sticks).
Ask the hotline about this step!Back to polenta...Once the polenta is all set in the refrigerator, cut out round shapes using a biscuit cutter. Bake those rounds in a preheated 375 degree oven for about 10 minutes on each side. Top them with mushroom/onion/bacon mixture. Serve.
Ask the hotline about this step!
what a great recipe