Dinner: Mushroom and Marsala Casserole with Polenta Crust

Ingredients

Handful dried porcini or mixed mushrooms
1/4 cup EVOO
1 pound portobello mushroom caps, gills scraped and caps sliced
8 ounces mixed fresh mushrooms, sliced
4 cloves garlic, sliced
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
A few sprigs fresh thyme, leaves stripped and finely chopped
1 carrot, grated or finely chopped
1 onion, chopped
Salt and freshly ground pepper
2 tablespoons tomato paste
1/2 cup Marsala wine or dry sherry
1 1/2 cups milk
1 cup quick-cooking polenta
2 tablespoons butter
1/2 cup grated Parmigiano-Reggiano
2 cups shredded smoked scamorza or smoked provolone cheese
Fresh flat-leaf parsley, for garnish

Instructions

Preheat the oven to 400 degrees F.
Cover the dried mushrooms with about 2 cups water in a small pot. Bring to boil, then reduce the heat and simmer to reconstitute them.
Meanwhile, heat the EVOO in a Dutch oven over medium-high heat. Add the portobello and mixed fresh mushrooms and cook until darkened and tender, 15 to 20 minutes. Add the garlic, rosemary, thyme, carrots and onions, and season with salt and pepper. Cook, stirring, 7 to 8 minutes. Add the tomato paste and stir 1 minute. Add the Marsala and deglaze the pan, scraping up the browned bits from the bottom. Add the soaked dried mushrooms and most of the cooking broth, leaving behind the last few spoonfuls as grit may settle there. Transfer the stew to a 10 to 12-inch casserole dish.
Heat the milk and 1 1/2 cups water to a simmer in a large saucepan. Whisk in the polenta and cook, whisking, until thickened. Remove from the heat while the polenta is still pourable and stir in the butter, Parmesan and salt and pepper to taste.
Pour the polenta over the mushrooms in the casserole dish. Top with the smoked cheese and sprinkle with parsley.
Cover the casserole with foil and bake for 20 minutes. Uncover and bake until golden and bubbly on top, 15 to 20 more minutes.
Cook's Note: If you are not serving the casserole immediately, assemble it but do not bake. Cool, then store in the refrigerator. Bake as directed before serving.

Share Mushroom and Marsala Casserole with Polenta Crust

Related recipes

PCOS Friendly Garlic Butter Naan Bread

PCOS Friendly Piadina Romagnola Recipe

PCOS-Friendly Pão de Queijo (Brazilian Cheese Bread)

PCOS-Friendly Pão Alentejano (Portuguese Country Bread)

PCOS-Friendly Parotta (Indian Layered Flatbread)

PCOS-Friendly Pan de Bono (Colombian Cheese Bread)

PCOS-Friendly Naan Bread with Almond Flour

Belgian Waffle Style PCOS Friendly Yeasted Protein Pancakes

PCOS Friendly Christmas Cookie Ice Cream Style Pancakes

PCOS Friendly Cookie Dough Ice Cream Inspired Protein Pancakes

Are Chaotic Mornings Sabotaging Your PCOS Management?

You know the drill: Alarm goes off. You hit snooze. Rush around frantically. Skip breakfast AGAIN because there's no time. By 10am, you're hangry, your blood sugar is all over the place, and your PCOS symptoms are already acting up.

Sound familiar?

Introducing: The 60-Minute PCOS Breakfast Solution

Finally – a meal prep system designed specifically for women with PCOS who refuse to let chaotic mornings derail their health goals.

In just ONE hour on Sunday, you can transform your entire week:

• ✅Prep 5 hormone-supporting breakfasts for the entire week
• ✅Eliminate morning decision fatigue and breakfast stress
• ✅Start every day with blood sugar-stabilizing nutrition
• ✅Never skip breakfast again (even on your busiest days)

"I went from skipping breakfast 4 days a week to having delicious, hormone-supporting meals ready every morning. My energy is more stable and my cravings have disappeared!"

– Sarah M.

Stop letting chaotic mornings control your health.

Get your hormone-happy mornings starting this Sunday.

→ Get Your 60-Minute Solution Now