Description
This Creamy Parmesan Polenta with Mushrooms recipe offers a luscious and comforting dish featuring smooth, cheesy polenta topped with sautéed garlic and thyme-infused mixed mushrooms. A perfect vegetarian entree or side that is rich in flavor and texture, ideal for a cozy meal.
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 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: Bring 4 cups of broth and 1 teaspoon of salt to a boil in a medium saucepan. Slowly whisk in 1 cup of cornmeal, stirring constantly to avoid lumps. Reduce the heat to low and cook for 20 minutes, stirring frequently until the mixture is thick and creamy.
- Finish the Polenta: Stir in 2 tablespoons of butter, ½ cup grated Parmesan cheese, ½ cup heavy cream, and freshly ground black pepper to taste. Keep the polenta warm over low heat while preparing the mushrooms.
- Sauté the Mushrooms: Heat 2 tablespoons of olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add 1 pound of sliced mixed mushrooms and sauté for 6 to 8 minutes until they turn golden and release their moisture.
- Add Aromatics: Add minced garlic, 1 teaspoon fresh thyme leaves, salt, and pepper to the mushrooms. Cook for an additional 1 minute until fragrant. Stir in 2 tablespoons chopped parsley if desired.
- Serve: Spoon the creamy polenta into bowls, top generously with the garlicky sautéed mushrooms, and finish with an extra sprinkle of Parmesan cheese for added richness.
Notes
- You can substitute chicken broth with vegetable broth to keep the dish vegetarian.
- For a lighter version, substitute heavy cream with milk or a milk alternative.
- Use freshly grated Parmesan for the best flavor and texture.
- Keep stirring the polenta while cooking to prevent lumps and ensure a smooth texture.
- Feel free to customize the mushrooms with your favorites or whatever is in season.
- Chopped parsley is optional but adds a fresh flavor and nice color contrast.
Nutrition
- Serving Size: 1 serving (about 1 cup polenta with mushrooms)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg
