Seared Polenta Rounds with Mushrooms and Caramelized Onions

Photo Courtesy of Seeds of Change (PRNewsfoto/Family Features Editorial Syndi)


Seared Polenta Rounds with Mushrooms and Caramelized Onions

Recipe courtesy of Tiffany from the blog

Servings: 5


large yellow onion, sliced


tablespoon butter


tablespoon olive oil, plus additional for searing


cup vegetable stock


ounces cremini mushrooms, sliced


ounces shiitake mushrooms, sliced


cloves garlic, minced

pepper, to taste


pouch SEEDS OF CHANGE Organic Mushroom Simmer Sauce


tube (18 ounces) prepared organic polenta


teaspoons shaved Parmigiano cheese

fresh parsley

Caramelize onions.

Heat butter and 1/2 tablespoon olive oil over medium heat until hot. Add sliced onions to butter mixture and stir gently to coat. Spread onions in one layer, and cook until golden brown and caramelized, stirring every 5 minutes for about 40 minutes, or until caramelized.

Once caramelized, add vegetable stock to deglaze pan and scrape browned bits. Add mushrooms and garlic, and season, to taste, with pepper. Cook until mushrooms are browned and tender. Stir in mushroom sauce, lower heat and bring to slow simmer.

Cut polenta tube into eight even rounds. Sear polenta rounds in bit of olive oil and season each side with pepper. Cook until polenta is golden brown on each side, about 4-5 minutes per side. Transfer to plates.

Spoon mushroom mixture over polenta rounds and top with 2 teaspoons Parmigiano cheese per serving and fresh parsley.