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If you ask us, we should all be eating more polenta. It’s creamy, filling and best of all, versatile—not to mention easier to make than you think. Allow recipe developer Erin McDowell’s polenta with roasted mushrooms and bacon to be your starting point.
“This is something I would make as a weeknight dinner,” McDowell tells us, “because you can pop the mushrooms in the oven to roast while you’re cooking the polenta, and then they’re conveniently done at the same time.”
If you’re still fooled by that old wives’ tale that polenta absolutely must be stirred through the entire cooking time, we promise that’s not the case. You should stir it frequently, getting to the bottom of the saucepan to make sure nothing is sticking, but you don’t have to coddle it.
“To make this a heartier main course, you could top it with a fried egg,” McDowell continues, “or you could serve it family-style as a side dish alongside a bigger meal like a roast or a braise.” Erin, are you asking us to…put an egg on it? Don’t mind if we do.
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