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