Creamy Garlic Polenta with Mushrooms
A delightful dish pairing creamy polenta with savory garlic mushrooms, perfect for any occasion.
Ingredients
For the Polenta
- 1 cup polenta (or coarse cornmeal)
- 3 cups vegetable broth
- 1 cup whole milk Can be substituted with plant-based milk for vegan option.
- 2 tablespoons butter Can be substituted with vegan butter.
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese Optional for vegan version.
For the Mushrooms
- 2 tablespoons olive oil
- 12 ounces mushrooms, sliced Feel free to experiment with different types like shiitake or cremini.
- 1 teaspoon fresh thyme (optional)
- to taste Salt
- to taste Black pepper
Instructions
Cooking the Polenta
- In a medium pot, bring the vegetable broth and milk to a gentle simmer.
- Slowly whisk in the polenta, stirring constantly to avoid lumps.
- Lower the heat and cook the polenta until thick and creamy, stirring often, about 20-25 minutes.
- Stir in minced garlic, butter, and Parmesan cheese. Season with salt and pepper. Keep warm.
Cooking the Mushrooms
- In a large skillet, heat olive oil over medium-high heat. Add the sliced mushrooms and let them brown undisturbed.
- Once the mushrooms are golden, stir and cook until tender. Add garlic, thyme, salt, and pepper. Cook for 1-2 minutes more.
Serving
- Spoon creamy polenta into bowls and top with the garlic mushrooms.
- Finish with extra Parmesan, herbs, or a drizzle of olive oil if desired.
Notes
Stir the polenta continuously as it cooks to prevent lumps. For a vegan version, substitute the butter and milk with plant-based alternatives.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 7gSodium: 500mgFiber: 2gSugar: 2g
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