Description
A comforting dish of creamy polenta topped with sautéed mushrooms, perfect for family gatherings or a hearty vegetarian meal.
Ingredients
Scale
- 1 cup polenta
- 4 cups vegetable broth or water
- 2 cups mixed mushrooms (cremini and shiitake recommended)
- 3 cloves garlic, minced
- 2 tablespoons butter or olive oil
- 1/2 cup heavy cream or milk
- 1/2 cup Parmesan cheese (or nutritional yeast for a vegan option)
- Fresh thyme or parsley, for garnish
- Salt and pepper, to taste
Instructions
- In a medium saucepan, bring vegetable broth or water to a boil. Slowly whisk in the polenta, stirring constantly to avoid lumps. Reduce heat and let simmer for about 30 minutes, stirring frequently, until creamy.
- While the polenta cooks, heat butter or olive oil in a skillet over medium heat. Add minced garlic, sauté for around 30 seconds, then add sliced mushrooms. Cook until browned and tender.
- Once the polenta is cooked, stir in heavy cream and Parmesan cheese until it reaches a velvety consistency. Fold in sautéed mushrooms, reserving some for garnish. Adjust seasoning as needed.
- Serve warm polenta in bowls, topped with reserved mushrooms, herbs, and extra cheese if desired.
Notes
Key to perfect creamy polenta is slow cooking and constant stirring. If pressed for time, quick-cooking polenta can be used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: polenta, mushrooms, vegetarian, comfort food, family recipe