Dessertscountryliving
Polenta Cakes With Sautéed Mushrooms
These Polenta Cakes With Sautéed Mushrooms feature a heaping of cheddar cheese and chopped bacon. It's a hearty dinner you and your family will enjoy.
👥 4 Servings⏱️ Prep & Cook: 3h 5m👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking dish
- ●whisk
- ●skillet
📝 Preparation Steps
1
Line an 11- by 7-inch baking dish with parchment paper. Bring 4 cups water to a boil in a large pot. Slowly whisk in grits. Reduce heat and simmer, stirring often (grits will bubble in spots), until liquid has absorbed and grits are tender, 20 to ⏱️ 25 minutes. Remove from heat and stir in cheese and butter until melted. Season with salt. Transfer to prepared dish and let cool slightly; cover and refrigerate until firm and completely chilled, at least ⏱️ 2 hours.
2
Meanwhile, cook bacon in a large skillet, stirring occasionally, until golden brown and crisp, 5 to ⏱️ 6 minutes. Use a slotted spoon to transfer bacon to a plate. Increase heat to medium-high. Add mushrooms and thyme. Cook, stirring occasionally, until brown and tender, 7 to ⏱️ 8 minutes. Add chili and cook until fragrant, ⏱️ 1 minute. Stir in lemon juice. Season with salt. Discard thyme sprigs.
3
Heat oil in a large nonstick skillet over medium heat. Cut grits into 8 rounds with a 3-inch cookie cutter. Cook until golden brown, 3 to ⏱️ 4 minutes per side. Serve topped with mushroom mixture and thyme leaves.
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