Polenta Bar (With Lots of Toppings!)
Whether you’re a vegetarian or a meat lover, whether you prefer your dinner simple and classic or loaded with all possible toppings, this polenta has something for everyone.
Ingredients
For the polenta
- 1 cup polenta
- 4 cups water, or preferably stock
- 4 tbsp butter
- 1/4 cup parmigianno reggiano
- salt and pepper
For the toppings
- 16 oz cremini mushrooms, sliced
- 2 large yellow onions, diced
- 16 oz fresh spinach
- 6 cloves garlic, minced
- 1 lb Italian sausage, removed from casing
- olive oil
- salt and pepper
- basil and parsley for garnish, minced
Instructions
For the polenta
- Combine polenta and water or stock in a large saucepan with tall sides. Bring to a simmer over medium-high heat, stirring constantly with a wooden spoon, 5-7 minutes. Reduce heat to medium low and cook until water is absorbed and polenta is soft, stirring frequently, 30 minutes.
- Remove polenta from heat and stir in butter and Parmesan cheese. Taste and season with salt and pepper as needed.
For the toppings
- Preheat the oven to 400.
- Sauté mushrooms over medium heat until softened, 7-10 minutes. Season with salt and pepper. Spread softened mushrooms on sheet pan and bake in oven until crispy, 10-15 minutes. Transfer to a bowl.
- In the same pan as the mushrooms, sauté diced onions with lots of olive oil (around 1/4 cup) until deeply browned and caramelized, 20 minutes. Season with salt and pepper. Transfer to a bowl.
- In a clean pan, sauté Italian sausage until crispy, 10 minutes. Transfer to a bowl.
- In another pan, sauté minced garlic in olive oil until fragrant, 2 minutes. Add spinach, season with salt and pepper, and sauté until spinach is wilted, 5 minutes. Transfer to a bowl.
- Serve and putting out bowls of toppings and the pan of polenta, and let everyone make their bowls as they please.