Baked Polenta And Mushroom Timbales

Total Time
50 minutes
Rating
4(12)
Comments
Read comments
  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

  • Share this recipe

  • Print this recipe

Advertisement


Ingredients

Yield:6 servings
  • 1tablespoon olive oil
  • 4ounces shiitake mushrooms, finely chopped
  • 1cup milk
  • ½cup heavy cream
  • ½cup yellow cornmeal
  • Salt and freshly ground black pepper
  • Pinch sugar
  • 2tablespoons minced sun-dried tomatoes
  • 1tablespoon chopped fresh chives
  • 2tablespoons melted unsalted butter
  • 6eggs, well beaten
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

267 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 9 grams protein; 336 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Butter six half-cup ovenproof ramekins. Preheat oven to 350.

  2. Step 2

    Heat the oil in a heavy skillet, add the mushrooms and saute over high heat until they are lightly browned. Set aside.

  3. Step 3

    Bring the milk and cream to a boil in a heavy saucepan. Remove it from the heat and add the cornmeal in a very thin stream, stirring constantly. Taking handfuls of the cornmeal and allowing it to stream into the pan from a slightly open fist is the best way. When all the cornmeal has been added, stir until the mixture is thickened and very smooth.

  4. Step 4

    Season to taste with salt and pepper. Stir in the sugar, sundried tomatoes, sauteed mushrooms, chives and melted butter. Stir in the beaten eggs.

  5. Step 5

    Pour the mixture into the molds and set the molds in a pan with enough boiling water to come halfway up the sides of the molds. Bake for 30 minutes.

  6. Step 6

    Unmold the timbales and serve them warm as a first course or to accompany roasted meats.

Private Notes

Leave a Private Comment on this recipe and see it here.

or to save this recipe.