Baked Polenta And Mushroom Timbales


  • 1 tablespoon olive oil
  • 4 ounces shiitake mushrooms, finely chopped
  • 1 cup milk
  • ½ cup heavy cream
  • ½ cup yellow cornmeal
  • Salt and freshly ground black pepper
  • Pinch sugar
  • 2 tablespoons minced sun-dried tomatoes
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons melted unsalted butter
  • 6 eggs, well beaten
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      276 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 9 grams protein; 227 milligrams cholesterol; 102 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings


  1. Butter six half-cup ovenproof ramekins. Preheat oven to 350.
  2. Heat the oil in a heavy skillet, add the mushrooms and saute over high heat until they are lightly browned. Set aside.
  3. Bring the milk and cream to a boil in a heavy saucepan. Remove it from the heat and add the cornmeal in a very thin stream, stirring constantly. Taking handfuls of the cornmeal and allowing it to stream into the pan from a slightly open fist is the best way. When all the cornmeal has been added, stir until the mixture is thickened and very smooth.
  4. Season to taste with salt and pepper. Stir in the sugar, sundried tomatoes, sauteed mushrooms, chives and melted butter. Stir in the beaten eggs.
  5. Pour the mixture into the molds and set the molds in a pan with enough boiling water to come halfway up the sides of the molds. Bake for 30 minutes.
  6. Unmold the timbales and serve them warm as a first course or to accompany roasted meats.

50 minutes

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