Description
A comforting and creamy Parmesan polenta topped with sautéed mixed mushrooms in garlic and thyme, perfect for a hearty vegetarian main course 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 chicken or vegetable broth and 1 teaspoon of salt to a boil in a medium saucepan. Slowly whisk in 1 cup of yellow cornmeal, stirring constantly to prevent lumps.
- Cook the Polenta: Reduce heat to low and cook the mixture for 20 minutes, stirring often, until it thickens and becomes creamy.
- Finish the Polenta: Stir in 2 tablespoons butter, ½ cup grated Parmesan cheese, ½ cup heavy cream (or milk), and freshly ground black pepper to taste. Keep the polenta warm over low heat while you prepare the mushrooms.
- Sauté the Mushrooms: Heat 2 tablespoons 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 brown.
- Add Flavorings: Add 2 cloves of minced garlic, 1 teaspoon fresh thyme leaves, salt, and pepper to the mushrooms. Cook for an additional 1 minute to let the flavors meld together.
- Finish Mushrooms: Stir in 2 tablespoons chopped parsley if using, then remove the skillet from heat.
- Serve: Spoon the creamy Parmesan polenta into bowls and top generously with the garlicky sautéed mushrooms. Add an extra sprinkle of Parmesan cheese on top for enhanced flavor.
Notes
- Polenta: Use medium or coarse ground cornmeal for texture and bite. Instant polenta works too; follow package instructions accordingly.
- Broth: Chicken broth imparts a deeper flavor, but vegetable broth makes this dish vegetarian-friendly.
- Cheese: Use freshly grated Parmesan cheese, as pre-grated varieties can lead to grainy texture and poor melting.
- Mushrooms: A mix of cremini, shiitake, and oyster mushrooms provides complex flavors. Avoid crowding the pan to ensure mushrooms brown properly.
- Make ahead: Polenta thickens as it cools but reheats well. Stir in a little broth or milk and warm gently until smooth before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 50 mg
