Description
Indulge in a comforting and hearty dish with this creamy polenta topped with flavorful sautéed mushrooms. Perfect for a cozy night in or a special vegetarian dinner.
Ingredients
Scale
For the Polenta:
- 4 cups water
- 1 cup yellow cornmeal (polenta)
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
For the Mushrooms:
- 2 tablespoons olive oil
- 1 small shallot (minced)
- 2 garlic cloves (minced)
- 10 ounces cremini or mixed mushrooms (sliced)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Salt and pepper to taste
- Optional fresh parsley for garnish
Instructions
- Prepare the Polenta: Bring water and salt to a boil, whisk in cornmeal, and cook until thick and creamy. Stir in butter and Parmesan.
- Sauté the Mushrooms: Cook shallot and garlic in olive oil. Add mushrooms, thyme, salt, and pepper; sauté until tender.
- Serve: Spoon creamy polenta into bowls, top with sautéed mushrooms, and garnish with parsley.
Notes
- You can use milk or a mix of milk and water for a richer polenta.
- For a vegan version, use plant-based butter and skip the Parmesan or use a vegan alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
