Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Soft Polenta with Roasted Portobellos and Snap Peas 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 30 mins Total Time: 45 mins Servings: 4 Best of both worlds: Leftover creamy polenta from tonight turns into crisp pan-fried polenta cakes tomorrow. Portobellos add meatiness and depth to this vegetarian dish. Ingredients Nonstick cooking spray 2 cups quick-cooking polenta (not prepared) Coarse salt and ground pepper 4 large portobello mushrooms, stems trimmed to ½ inch 2 tablespoons extra-virgin olive oil 1 pound snap peas, trimmed Grated Parmesan, for serving Directions Preheat oven to 400 degrees. Lightly coat an 8-inch square baking dish with cooking spray and set aside. In a medium pot, bring 10 cups water to a boil over high. Slowly add polenta, whisking constantly. Continue whisking until thickened, about 2 minutes; season with salt and pepper. Reduce heat to low and simmer, whisking occasionally, until polenta is thick and creamy, about 20 minutes. Pour half the polenta into baking dish and let cool; cover and refrigerate for Friday. Meanwhile, place mushrooms, stem side up, on a rimmed baking sheet. Drizzle each with 1 teaspoon oil and season with salt and pepper. Roast 9 minutes. In a small bowl, toss together snap peas and 2 teaspoons oil; season with salt and pepper. Add snap peas to sheet with mushrooms and roast until snap peas are crisp-tender and mushrooms are tender and beginning to release their juices, 8 minutes. Divide polenta among 4 plates and top each with a mushroom, some snap peas, and a sprinkling of Parmesan. Rate it Print