Polenta with Mushrooms
Creamy polenta topped with sautéed mushrooms, garlic, and herbs for a comforting dish.
10 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 cup polenta (cornmeal)
- 4 cups water or vegetable broth
- 1 tsp salt
- 2 tbsp butter
- 1/2 cup grated Parmesan cheese
- 2 cups mushrooms (cremini or button), sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp fresh thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Bring water or vegetable broth to a boil in a medium saucepan. Add salt and slowly whisk in the polenta to avoid lumps.
Reduce heat to low and cook the polenta, stirring frequently, for about 15-20 minutes until thick and creamy. Add more liquid if needed.
Stir in butter and grated Parmesan cheese until fully incorporated. Cover and keep warm.
In a skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté until they release their moisture and turn golden brown, about 5-7 minutes.
Add minced garlic and fresh thyme to the mushrooms. Cook for another 1-2 minutes until fragrant. Season with salt and black pepper.
Spoon the creamy polenta onto plates and top with the sautéed mushrooms. Garnish with fresh parsley and serve immediately.
Chef's Tips
- Creamy Texture: For extra creaminess, substitute some water with milk or cream when cooking the polenta.
- Mushroom Varieties: Use a mix of wild mushrooms like shiitake or porcini for deeper flavor.
- Cheese Options: Try Pecorino Romano or Gruyère instead of Parmesan for a different taste.
- Herb Swaps: Rosemary or sage can be used in place of thyme for a different aromatic profile.
- Make Ahead: Polenta can be made ahead and reheated with a splash of water or broth to loosen it up.
