Indulge in the rich and savory flavors of our Creamy Parmesan Mushroom Polenta. This dish is not only delicious but also incredibly easy to make, making it a perfect choice for a cozy night in or a special occasion.
Why You’ll Love This Recipe?
- The creamy texture and umami flavors of the mushrooms paired with the cheesy polenta create a truly decadent dish.
- With simple ingredients and minimal prep time, this recipe is perfect for a quick and satisfying meal.
- This dish can be easily reheated, making it a great option for meal prep or leftovers.
Ingredient Notes:
For the Polenta:
- Chicken broth (or vegetable broth, low sodium): adds depth of flavor to the polenta.
- Yellow cornmeal (polenta): the main ingredient that gives the dish its creamy texture.
- Salt, butter, Parmesan cheese, heavy cream (or milk), and black pepper: enhance the flavor and creaminess of the polenta.
For the Mushrooms: - Olive oil, butter, mixed mushrooms (cremini, shiitake, oyster, etc.), garlic, fresh thyme leaves, salt, pepper, and parsley: create a flavorful and aromatic mushroom topping.
Step-by-Step Instructions:
- In a saucepan, bring the broth to a simmer and gradually whisk in the cornmeal until thickened.
- Stir in the salt, butter, Parmesan cheese, and cream until smooth and creamy.
- In a separate pan, sauté the mushrooms with garlic, thyme, salt, and pepper until golden brown and fragrant.
- Serve the creamy polenta topped with the sautéed mushrooms and garnish with parsley.
Helpful Tips:
- For a vegan version, use vegetable broth, plant-based butter, and dairy-free cheese and cream.
- To add extra flavor, try mixing in some roasted garlic or caramelized onions into the polenta.
- Leftover polenta can be shaped into patties and pan-fried for a crispy texture.
Expert Tips for the Best Results:
- Use a good quality Parmesan cheese for a more pronounced flavor.
- Don’t overcrowd the mushrooms in the pan to ensure they brown evenly.
- Adjust the consistency of the polenta by adding more broth or cream as needed.
Serving Suggestions:
Pair this dish with a crisp green salad, a glass of red wine, or a side of roasted vegetables for a complete meal.
Storage and Reheating Tips:
Store any leftover polenta and mushrooms separately in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth or cream to maintain the creamy texture.
Frequently Asked Questions:
- Can I use instant polenta instead of cornmeal? Yes, instant polenta can be used for a quicker cooking time.
- Can I use different types of mushrooms? Feel free to mix and match your favorite mushrooms for a variety of flavors and textures.
- Can I freeze the polenta? While polenta can be frozen, the texture may change slightly when reheated.
Conclusion:
Treat yourself to a comforting and flavorful meal with our Creamy Parmesan Mushroom Polenta recipe. Don’t hesitate to customize it to your taste preferences and share your experience with us!
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Creamy Parmesan Mushroom Polenta Recipe
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the rich and creamy flavors of this delectable Creamy Parmesan Mushroom Polenta dish. The velvety polenta is infused with Parmesan cheese and served with sautéed mixed mushrooms for a satisfying meal.
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
- 1 tablespoon 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: In a saucepan, bring the chicken broth to a boil. Gradually whisk in the cornmeal and salt. Cook over low heat, stirring constantly, until the mixture thickens, about 15-20 minutes. Remove from heat and stir in the butter, Parmesan cheese, heavy cream, and black pepper.
- Sauté the Mushrooms: In a separate skillet, heat olive oil and butter over medium heat. Add the sliced mushrooms, garlic, thyme, salt, and pepper. Cook until the mushrooms are tender and golden, about 8-10 minutes. Stir in chopped parsley if desired.
- Serve: Spoon the creamy polenta onto plates or bowls and top with the sautéed mushrooms. Enjoy hot!
Notes
- You can customize the mushrooms by using your favorite varieties or adding additional herbs for extra flavor.
- For a lighter version, you can substitute milk for the heavy cream in the polenta.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 30 mg