---
title: Cheesy Mushroom Polenta
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/cheesy-mushroom-polenta-5d35ed3aa641a50017622355"
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: medium
allergens:
  - Soy
  - Wheat
  - Milk
tags:
  - Veggie
rating: 4.0
rating_count: 1400
source_chef: Recipe Development Team
nutrition:
  calories: 790
  protein: 18
  fat: 43
  saturated fat: 21
  carbohydrates: 69
  sugar: 6
  fiber: 5
  cholesterol: 85
  sodium: 1480
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Polenta/cheesy-mushroom-polenta.avif"
---
Wash and dry all produce. Halve @grape tomatoes{8%ounce}. Trim and thinly slice @scallions{4%unit}, separating whites from greens. Quarter @button mushrooms{16%ounce}. Mince or grate @garlic{4%clove}; halve the remaning garlic cloves crosswise.

Heat @butter{8%tbsp} (use 1 tbsp for 2 servings or 2 tbsp for 4 servings) and a large drizzle of @olive oil{4%tsp} in a #larg pan{} over medium-high heat. Add mushrooms, @italian seasoning{2%tbsp} (use 2 tsp for 2 servings or 4 tsp for 4 servings), salt, and pepper. Cook, stirring occasionally, until golden brown and tender, 6-8 minutes. Reduce heat under pan to medium.

Add tomatoes, scallion whites, minced garlic, and another drizzle of olive oil to pan. Cook, stirring often, until tomatoes are just softened, 3-5 minutes. Stir in half the @eggie stock concertrate{4%unit} and 1/4 cup @water{1/4%cup} (1/3 cup for 4); beans to a simmer. Once simmering, remove pan from heat.

Halve @ciabatta b read{2} as if making a sandwich. Toast until golden and crispy. Rub cut sides of toasted bread with reserved garlic cloves and drizzle with olive oil. Sprinkle with remaining Italian seasoning and season with salt and pepper. Halve garlic bread on a diagonal to create triangles.

In a #medium pot{}, combine 2 1/2 cups water (5 cups for 4), remaining stock concentrate, and 1 tsp salt. Bring to a boil. Once boiling, whisk in @cornmeal{1%cup}. Reduce heat to low and cook, stirring often, until cornmeal is tender, 8-10 minutes. TIP: If polenta gets too thick, whisk in hot water 1/2 cup at a time.

Heat pan with mushroom ragù over medium heat; stir in 1 tbsp butter (2 tbsp for 4). Meanwhile, whisk @Italian cheese blend{1%cup} and 2 tbsp butter into polenta until melted. Season with salt and pepper as needed. Divide polenta between bowls, top with ragù, and sprinkle with scallic alongside. Serve with garlic bread at side.