Rating: 2.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Use a Microplane grater for fine shreds of Parmesan that melt evenly into the polenta.

Katie Barreirra
Recipe by Cooking Light October 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

1 hr 10 mins
1 hr 10 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Bring 1 3/4 cups water, 2 cups stock, 1 cup milk, and 1/2 teaspoon salt to a boil in a large saucepan. Reduce heat to medium-low; stir in polenta. Cook 20 minutes or until thick, stirring frequently. Pour 3 cups polenta into an 8-inch square baking dish coated with cooking spray; smooth surface. Cool, cover, and refrigerate. Stir 1/4 cup water, remaining 2 tablespoons milk, butter, black pepper, and 2 tablespoons Parmesan cheese into remaining 2 cups polenta; keep warm.

  • Preheat oven to 450°.

  • Coat a jelly-roll pan with cooking spray. Combine remaining Parmesan, rind, onion powder, and ground red pepper in a dish. Combine remaining 2 teaspoons water and egg in a dish. Dip cauliflower in egg mixture; dredge in Parmesan mixture. Arrange cauliflower on prepared pan; coat with cooking spray. Bake at 450° for 15 minutes, stirring after 6 minutes. Place cauliflower, parsley, juice, and remaining 1/4 teaspoon salt in a bowl; toss.

  • Heat oil in a skillet over medium heat. Add mushrooms; sauté 7 minutes. Add remaining 2 tablespoons stock and vinegar to pan; cook 2 minutes. Place 1/2 cup polenta in each of 4 bowls; top with 1 cup cauliflower mixture, 1/4 cup mushroom mixture, and hazelnuts.

Nutrition Facts

429 calories; fat 13.1g; saturated fat 4.5g; mono fat 5.4g; poly fat 1.1g; protein 18g; carbohydrates 60g; fiber 7g; cholesterol 64mg; iron 4mg; sodium 514mg; calcium 216mg.