Description
A simple and satisfying dish featuring creamy polenta topped with savory sautéed mushrooms.
Ingredients
Scale
- 1 cup polenta
- 4 cups water or broth
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 pound mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup heavy cream
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring water or broth and salt to a boil in a saucepan.
- Gradually whisk in the polenta.
- Reduce heat to low and cook, stirring frequently, until thickened, about 20-25 minutes.
- While polenta cooks, melt butter in a skillet over medium heat.
- Add mushrooms and cook until browned, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in heavy cream and Parmesan cheese. Cook until heated through.
- Season mushroom mixture with salt and pepper.
- Serve mushroom mixture over the cooked polenta.
Notes
- For a richer polenta, use milk instead of some of the water or broth.
- Add fresh herbs like thyme or parsley to the mushrooms for extra flavor.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
Keywords: polenta, mushrooms, creamy polenta, vegetarian, side dish, main course