Description
A comforting dish of creamy polenta topped with sautéed mushrooms, embodying warmth and tradition.
Ingredients
Scale
- 1 cup of polenta (or cornmeal)
- 2 cups of sliced mushrooms (portobello, cremini, shiitake)
- 2 cloves of garlic, minced
- 4 cups of vegetable or chicken broth
- 2 tablespoons of olive oil
- 1 tablespoon of butter (optional)
- Parmesan cheese, grated (optional)
- Fresh herbs (thyme or parsley), for garnish
- Salt and pepper, to taste
Instructions
- Bring 4 cups of broth to a boil in a medium saucepan. Slowly whisk in 1 cup of polenta, stirring constantly to avoid lumps. Reduce heat to low and cook for about 30 minutes, stirring frequently. Add salt, pepper, and a tablespoon of butter or oil.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cups of sliced mushrooms and sauté until golden brown, about 6-8 minutes. Add 2 cloves of minced garlic and fresh thyme, cooking for an additional 2 minutes until fragrant.
- Once the polenta is thick and creamy, stir in grated Parmesan cheese if using and season with salt and pepper. Pour sautéed mushrooms over polenta, mixing gently.
- Serve warm, topped with savory mushrooms and a sprinkle of fresh herbs.
Notes
For a dairy-free version, substitute coconut milk for butter. You can also customize with seasonal vegetables or crispy fried onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: creamy polenta, sautéed mushrooms, comfort food, vegetarian dish, family recipe