Description
This creamy polenta dish topped with sautéed mushrooms is perfect for a comforting meal.
Ingredients
Scale
- 1 cup polenta (coarse cornmeal)
- 4 cups vegetable broth or water
- 4 cloves garlic
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese (optional)
- 2 tablespoons olive oil
- 2 cups mixed mushrooms (cremini, shiitake, etc.)
- 1 teaspoon fresh thyme or rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Peel and smash garlic, then sauté in olive oil until golden or roast until soft.
- Bring vegetable broth to a simmer in a large pot.
- Slowly whisk in polenta, stirring to avoid lumps.
- Cook on low heat, stirring often, for 30–40 minutes until creamy.
- Add butter, garlic, and Parmesan to the polenta; season with salt and pepper.
- In a skillet, heat olive oil and cook mushrooms until browned, about 10–12 minutes.
- Add herbs, season with salt and pepper, and stir to coat.
- Spoon creamy polenta into bowls and top with sautéed mushrooms.
- Garnish with extra herbs or cheese if desired.
- Serve warm and enjoy!
Notes
- This dish pairs wonderfully with a fresh salad for a complete meal.
- Feel free to use any variety of mushrooms you prefer.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg