Description
A comforting and creamy Parmesan polenta served with flavorful sautéed mixed mushrooms, garlic, and fresh thyme. This dish offers a smooth, cheesy base topped with garlicky mushrooms, perfect as a hearty vegetarian main or side.
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 salt to a boil in a medium saucepan. Slowly whisk in the 1 cup cornmeal, stirring constantly to prevent lumps. Reduce the heat to low and cook for 20 minutes, stirring frequently, until the polenta is thick and creamy.
- Finish the Polenta: Stir in 2 tablespoons butter, ½ cup grated Parmesan cheese, ½ cup heavy cream, and freshly ground black pepper to taste. Keep the polenta warm over low heat while preparing 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 they are golden and browned, stirring occasionally.
- Add Aromatics: Add the minced garlic and 1 teaspoon fresh thyme leaves to the mushrooms. Season with salt and pepper to taste, and cook for 1 more minute until fragrant.
- Finish Mushrooms: Stir in the chopped parsley if using, then remove from heat.
- Serve: Spoon the creamy Parmesan polenta into bowls and top with the garlicky sautéed mushrooms. Optionally, sprinkle an extra pinch of Parmesan cheese on top before serving.
Notes
- Polenta: Use medium or coarse ground cornmeal for a bit of texture; instant polenta can be substituted following package instructions.
- Broth: Chicken broth provides a richer flavor, but vegetable broth makes the dish vegetarian friendly.
- Cheese: Use freshly grated Parmesan cheese for best melting and texture; pre-grated Parmesan can make the dish grainy.
- Mushrooms: A mix of cremini, shiitake, and oyster mushrooms adds depth of flavor. Avoid crowding the pan to allow proper browning.
- Make ahead: Polenta thickens as it cools but reheats well with the addition of a splash of broth or milk to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 55 mg
