Description
A creamy, comforting bowl of garlic-infused polenta topped with sautéed mushrooms and herbs. This vegetarian dish is rich, hearty, and perfect for chilly evenings or a meatless dinner. Quick to make and full of flavor, it’s the kind of meal that feels both nourishing and indulgent.
Ingredients
1 cup polenta (stone-ground cornmeal)
3 cups water
1 cup milk (or cream)
2 tablespoons butter
2 cloves garlic (roasted or sautéed)
1⁄3 cup grated Parmesan cheese
1 tablespoon olive oil
8 ounces mushrooms (cremini, shiitake, or mix), sliced
1 tablespoon fresh herbs (parsley or thyme)
Salt to taste
Black pepper to taste
Instructions
1. In a saucepan, bring 3 cups of water and 1 cup of milk to a gentle boil. Add salt.
2. Gradually whisk in 1 cup of polenta while stirring constantly to prevent clumps.
3. Reduce heat and stir frequently for 25–30 minutes until thick and creamy.
4. Stir in 2 tablespoons butter, roasted or sautéed garlic, and Parmesan cheese. Season with pepper.
5. In a skillet, heat olive oil over medium heat.
6. Add sliced mushrooms and let them sear undisturbed for a few minutes.
7. Stir, season with salt, pepper, and herbs. Cook until golden and tender (7–9 minutes).
8. Spoon polenta into bowls. Top with mushrooms.
9. Garnish with more herbs, Parmesan, or olive oil. Serve warm.
Notes
Stir the polenta often while it cooks to avoid lumps and ensure a creamy texture.
For a vegan option, substitute butter, milk, and cheese with plant-based alternatives.
Sear the mushrooms without stirring too early for maximum caramelization and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
Keywords: creamy polenta, garlic mushrooms, vegetarian, comfort food