Description
This creamy polenta with mushrooms is a comforting and flavorful dish featuring smooth, buttery polenta enriched with Parmesan cheese, topped with savory sautéed mushrooms and garlic. It’s perfect as a hearty side or a satisfying vegetarian main course.
Ingredients
Scale
Polenta
- 1 cup cornmeal (coarse or medium grind)
- 4 cups vegetable broth
- ¼ cup Parmesan cheese, grated
- 2 tablespoons butter
Mushroom Topping
- 1 pound mushrooms, sliced (e.g., cremini, button, or a mix)
- 2 garlic cloves, minced
- 1 tablespoon olive oil or butter
Instructions
- Prepare the broth: In a medium saucepan, bring 4 cups of vegetable broth to a gentle boil over medium heat.
- Cook the polenta: Slowly whisk the 1 cup cornmeal into the boiling broth to prevent lumps. Reduce the heat to low and simmer, stirring frequently with a wooden spoon, until the mixture thickens and the cornmeal is tender, about 20-25 minutes.
- Add butter and cheese: Stir in 2 tablespoons butter and ¼ cup grated Parmesan cheese into the cooked polenta until melted and smooth. Remove from heat and keep warm.
- Sauté the mushrooms: While the polenta cooks, heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add 1 pound sliced mushrooms and cook until they release moisture and become golden brown, about 6-8 minutes.
- Add garlic: Add 2 minced garlic cloves to the mushrooms and sauté for another 1-2 minutes until fragrant. Season with salt and pepper to taste.
- Serve: Spoon the creamy polenta onto plates and top with the sautéed garlic mushrooms. Serve immediately as a comforting main or side dish.
Notes
- Use coarse or medium grind cornmeal for best texture; instant polenta will alter cooking time.
- Vegetarian dish, but Parmesan cheese may not be vegan.
- For a richer flavor, substitute vegetable broth with chicken broth if not vegetarian.
- To make it vegan, use vegan butter and omit Parmesan cheese or use a vegan cheese alternative.
- Leftover polenta can be cooled, sliced, and grilled or fried for another meal.
