Wild Mushroom Polenta Assembly Instructions

Wild Mushroom Polenta Assembly Instructions

Sara ReillyApril 11, 2022

Meatless Monday, April 11, 2022


Creamy polenta topped with local wild mushrooms and a kale scallion pesto, with optional shaved parmesan. Served with a crunchy romaine salad with grape tomato, cucumber, cannellini beans and a verjus vinaigrette. To start, enjoy fresh crostini with artichoke and olive tapenade.


  • 1 container polenta
  • 1 bag wild mushrooms
  • 1 container pesto
  • 1 bag parmesan
  • 1 container salad
  • 1 container dressing
  • 1 bag crostini
  • 1 container tapenade


  • Preheat oven to 375. Place covered pan of polenta in oven and bake until 165 degrees (20-25 minutes). Stir in hot water, milk or non dairy creamer if a looser polenta is desired.
  • On medium heat on the stove top add oil to a preheated frypan*. Once shimmering add mushrooms and sauté to desired doneness. Add pesto to the pan and heat through. Add a little water if a saucier pesto is desired.
  • Toss salad with as much dressing as desired.

* If using a nonstick pan add oil to the cold pan.


  • Crostini and tapenade can be served as an appetizer or alongside the meal.
  • Divide polenta amongst shalloe pasta bowls. Top with mushroom pesto mixture.
  • Serve salad on th side on separate plates or in bowls.