Description
A rich and creamy polenta dish topped with sautéed mushrooms.
Ingredients
Scale
- 1 cup polenta (coarse cornmeal)
- 2 tablespoons butter
- 2 cups whole milk
- 2 cups water
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 10 ounces cremini or baby bella mushrooms, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Prep your ingredients: clean and slice mushrooms, mince garlic, grate Parmesan, and chop parsley.
- Heat olive oil in a skillet over medium-high. Add mushrooms and sauté without stirring for 2 minutes to brown. Then stir and cook until tender. Add half of the garlic, season with salt and pepper, and cook 1 more minute. Set aside.
- In a saucepan, bring milk and water to a gentle boil. Gradually whisk in polenta. Reduce heat to low and stir often for 20–25 minutes until creamy.
- Stir in remaining garlic, butter, Parmesan, salt, and pepper into the cooked polenta. Adjust consistency with more milk if needed.
- Spoon polenta into bowls, top with sautéed mushrooms, and sprinkle with chopped parsley. Serve warm.
Notes
- Feel free to add more herbs for flavor.
- This can be served as a main or a side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg