Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
1 Hour 10 Mins
Total Time
1 Hour 10 Mins
Serves 4

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

How to Make It

Step 1

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.

Step 2

Preheat oven to 450°.

Step 3

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.

Step 4

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.

Ratings & Reviews

September 23, 2015
There is a second recipe for eggs florentine with crispy polenta and another for shrimp and grits skewers. It's one of those "cook once, eat three times" collections. Giving it a one star review is not really helpful unless you made it and didn't like it.

September 26, 2015
I wondered that too. If you look at it in the magazine instead of online one of the picture captions tells you to use the refrigerated polenta in the other two recipes in the article. Eggs Florentine over Seared Polenta and Shrimp 'n Grits Skewers.

September 27, 2015
In the Cooking Light magazine version of this this recipe, the feature is called "Cook Once, Eat 3X" -- and you're meant to use the polenta you've placed in the fridge for later in the week for two other meals. The accompanying recipes are Eggs Florentine Over Seared Polenta and Shrimp 'N' Grits Skewers; you can find both on my

September 29, 2015
This recipe was part of a feature in the magazine, and it was followed by recipes for Eggs Florentine over seared polenta and shrimp & grits skewers. They should have mentioned that!

October 08, 2015
If you read the recipe, after you put it in the fridge, you keep cooking the rest of the recipe then:Place 1/2 cup polenta in each of 4 bowls; top with 1 cup cauliflower mixture, 1/4 cup mushroom mixture, and hazelnuts.

October 11, 2015
To be used for other meals or recipes. See magazine article.

Really good

October 16, 2015
I'm always looking for good vegetarian recipes to slide in during the week. This one was a winner. I took the recipe right out of the magazine, so I didn't encounter the mixup that the other reviewers did. Just cut the polenta by 2/3 and enjoy. It has a really nice, nutty roasted flavor, and the polenta reminds me of good old fashioned grits. Delicious.

I was confused too

October 12, 2015
After making the recipe, I was confused too.  I thought I did a review here, but now it's missing.  None-the-less, I wrote in to Cooking Light about the polenta issue.  Here is what they had to say:Hi there and thanks for reaching out!"That recipe is part of our Weekend Warrior story in our October issue. Thepolenta is used for the remaining two recipes in the story. Sorry for themixup!  Thanks for reaching out and for choosing Cooking Light!"


September 23, 2015
what do you do with the polenta that you'veplaced in the fridge?