Creamy Garlic Polenta With Mushrooms Recipe
This Creamy Garlic Polenta With Mushrooms is a comforting and satisfying dish that warms the soul.
Ingredients
Scale
- 1 cupstone-ground polenta
- 3 cupsvegetable broth (or water)
- 2 tablespoonsbutter
- 2cloves garlic, minced
- 1/2 cupgrated Parmesan cheese (optional)
- 1/2 cupcream or whole milk
- 2 tablespoonsolive oil
- 8 ouncesmushrooms (cremini, shiitake, or mix), sliced
- 1 teaspoonfresh thyme (or1/2 tspdried)
- Salt and pepper, to taste
- 1 tablespoonchopped parsley (for garnish)
Instructions
- Start by prepping all your ingredients. Slice the mushrooms, mince the garlic, and grate the Parmesan cheese if you’re choosing to use it. Having everything ready will make the cooking process smoother and more enjoyable.
- In a medium saucepan, bring the vegetable broth or water to a boil. This broth will serve as the cooking liquid for the polenta, providing a rich flavor base.
- Once the liquid is boiling, slowly add in the stone-ground polenta while whisking continuously to avoid any clumps. This step is critical; a steady hand ensures a smooth texture, free of lumps.
- Reduce the heat to low and let the polenta cook uncovered, stirring frequently for about 30–40 minutes. During this time, the polenta will thicken and become creamy. Be patient—this slow cooking enhances its flavor.
- Once the polenta reaches your desirable consistency, stir in the butter, minced garlic, cream, Parmesan cheese (if using), and a generous pinch of salt and pepper. Mix well until all the ingredients are incorporated.
- While the polenta cooks, heat olive oil in a skillet over medium-high heat. Add the sliced mushrooms to the pan and let them sear without stirring for about 2–3 minutes. This allows them to brown beautifully, enhancing their natural flavor.
- After the mushrooms have started to brown, add in the minced garlic and thyme, cooking for an additional minute. This infuses the mushrooms with delightful flavors, making them an ideal topping for the creamy polenta.
- Spoon the creamy polenta into serving bowls and generously top with the sautéed mushrooms. For an extra touch of freshness, garnish with chopped parsley before serving hot.
Notes
For the creamiest texture, stir the polenta regularly while it cooks and maintain a low heat.
Nutrition
- Calories: 350 kcal
- Protein: 8 g