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Ham and Mushroom Topped Polenta


  • 1 cup milk
  • 1/2 cup yellow cornmeal
  • 1 cup cooked drained corn
  • 1 oz. crumbled Blue cheese
  • 2 tsp. butter
  • 1 tsp. dried basil
  • 1 tsp. dried thyme
  • 1 tsp. butter
  • 1 tsp. minced fresh garlic
  • 1 tsp. minced shallots
  • 8 oz. diced Ham-Off-The-Bone
  • 1/2 cup sliced crimini mushrooms
  • 1/4 cup vegetable stock


  • 1. For Polenta, heat milk in medium saucepan on medium heat to simmering. Gradually whisk in cornmeal. Cook and stir 5 minutes or until thickened. Stir in corn, cheese, butter and herbs. Reduce heat; cover and keep warm.
  • 2. Meanwhile, for Ham and Mushrooms, sauté garlic and shallots in butter in medium skillet on medium heat 2 minutes. Stir in ham; sauté 2 additional minutes. Add mushrooms and continue to cook 2 minutes. Stir in stock; simmer on medium heat till mixture is reduced slightly.
  • 3. To serve, divide polenta evenly between 4 plates. Top with ham mixture and serve.
  • Nutritional information per serving: Calories 275; Total Fat 9g; Saturated Fat 5g; Trans Fat 0; Cholesterol 35mg; Sodium 708mg; Total Carbohydrate 30g; Dietary Fiber 2g; Total Sugars 5g; Protein 17g