Huffpost Taste

Polenta with Hunter Sauce

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Polenta with Hunter Sauce

Polenta with Hunter Sauce
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
Provided by:
total prep 282 calories/serving
By Kate Slate
A nice vegetarian main dish and a quick change-up from lasagna. Serve with a crisp salad of escarole with a lemon vinaigrette. Precooked polenta, which comes in different flavors as well as plain, is stored at room temperature in the store, but should be refrigerated once it's opened.
Ingredient #6: Although this is a "Just 5 Ingredients" recipe, if you went for one more ingredient, it could be shredded fresh basil in the mushroom sauce.



  • Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan or dish
  • In a medium saucepan, heat the oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and cook, stirring, until they just begin to give up their liquid, about 3 minutes. Stir in the marinara sauce and set aside.
  • With your fingers, crumble the polenta into a bowl. Measure out 1/2 cup of the polenta and combine in a small bowl with the mozzarella. Press the remaining polenta into the bottom of the baking pan. Cover with the mushroom sauce. Top the sauce with the polenta-mozzarella mixture.
  • Bake for 25 to 30 minutes or until the top is lightly browned. Let stand for 10 minutes before serving.