Description
A simple recipe for creamy polenta topped with sautéed mushrooms.
Ingredients
Scale
- 1 cup polenta
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 pound mushrooms, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring vegetable broth to a boil in a saucepan.
- Gradually whisk in polenta. Reduce heat and simmer, stirring frequently, until polenta is creamy (about 20-25 minutes).
- While polenta cooks, heat olive oil in a skillet. Add mushrooms and cook until softened and browned.
- Add garlic to the mushrooms and cook for another minute. Season with salt and pepper.
- Serve polenta topped with mushrooms and garnish with fresh parsley.
Notes
- You can use any type of mushrooms you like.
- For extra creaminess, stir in a knob of butter or a splash of cream at the end.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3
- Sodium: 200
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 8
- Cholesterol: 5
Keywords: polenta, mushrooms, vegetarian, Italian, creamy, side dish