Description
A comforting and creamy Parmesan polenta topped with sautéed mixed mushrooms infused with garlic and fresh thyme, perfect as a hearty vegetarian main or side dish.
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
- 2 tablespoons 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: 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 often until the polenta becomes thick and creamy.
- Enrich the polenta: Stir in 2 tablespoons of butter, ½ cup of grated Parmesan cheese, ½ cup of heavy cream, and freshly ground black pepper to taste. Keep the polenta warm on low heat while you prepare the mushrooms.
- Sauté the mushrooms: In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Add the sliced mushrooms and cook for 6 to 8 minutes until golden brown, stirring occasionally to ensure even cooking.
- Add aromatics: Add the minced garlic, 1 teaspoon fresh thyme leaves, salt, and pepper to the mushrooms. Cook for an additional 1 minute while stirring, until the garlic is fragrant.
- Finish the mushrooms: Stir in 2 tablespoons chopped parsley if using, then remove the skillet from heat.
- Serve: Spoon the creamy polenta into bowls and top with the garlicky sautéed mushrooms. For an extra touch, sprinkle additional Parmesan cheese over the top before serving.
Notes
- Use medium or coarse ground cornmeal for a bit of texture; instant polenta can be used by following the package directions.
- Chicken broth adds a deeper flavor, while vegetable broth makes the dish vegetarian-friendly.
- Always use freshly grated Parmesan cheese for the best melting and creamy texture; pre-grated cheese can cause graininess.
- Use a mix of cremini, shiitake, and oyster mushrooms for more depth of flavor. Avoid overcrowding the pan to allow proper browning.
- Polenta thickens as it cools but reheats smoothly with a splash of broth or milk to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 50 mg
