Description
This creamy Parmesan polenta with sautéed mushrooms is a comforting and flavorful dish perfect for a cozy meal. The rich, cheesy polenta pairs beautifully with a medley of garlicky, thyme-infused mushrooms, creating a satisfying vegetarian entrée or side. Made with simple ingredients and cooked on the stovetop, this recipe offers a deliciously smooth texture and earthy mushroom topping.
Ingredients
Scale
For the Polenta:
- 4 cups chicken broth (or vegetable broth, low sodium)
- 1 cup yellow cornmeal (polenta)
- 1 teaspoon salt
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- ½ cup heavy cream (or milk)
- Freshly ground black pepper (to taste)
For the Mushrooms:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 pound mixed mushrooms (cremini, shiitake, oyster, etc., sliced)
- 2 cloves garlic (minced)
- 1 teaspoon fresh thyme leaves
- Salt and pepper (to taste)
- 2 tablespoons chopped parsley (optional)
Instructions
- Prepare the Polenta: In a medium saucepan, bring 4 cups of broth and 1 teaspoon of salt to a boil. Slowly whisk in 1 cup cornmeal, stirring constantly to prevent lumps. Reduce the heat to low and cook the mixture for 20 minutes, stirring frequently, until thick and creamy.
- Enrich the Polenta: Stir in 2 tablespoons of butter, ½ cup grated Parmesan cheese, ½ cup heavy cream, and season with freshly ground black pepper to taste. Keep the polenta warm over low heat while preparing the mushrooms.
- Sauté the Mushrooms: In a large skillet over medium-high heat, heat 2 tablespoons olive oil and 1 tablespoon butter. Add the sliced mushrooms and sauté for 6 to 8 minutes until they are golden and tender.
- Add Flavorings to Mushrooms: Add the minced garlic, fresh thyme leaves, salt, and pepper to the skillet. Cook for an additional 1 minute, stirring to combine the flavors. Stir in chopped parsley if desired.
- Serve: Spoon the creamy polenta into serving bowls and top with the garlicky mushrooms. Optionally, add an extra sprinkle of Parmesan cheese before serving for enhanced richness.
Notes
- You can substitute chicken broth with vegetable broth to make the dish vegetarian-friendly.
- Using low sodium broth helps control the salt content in the dish.
- Heavy cream can be replaced with milk for a lighter version.
- Make sure to stir polenta often while cooking to avoid lumps and ensure creaminess.
- Feel free to mix different mushroom varieties to add depth of flavor and texture.
- The dish can be garnished with fresh parsley or additional Parmesan for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 45 mg
