Description
A warm and comforting dish combining creamy polenta and earthy mushrooms, perfect as a side or main course.
Ingredients
Scale
- 1 cup polenta
- 4 cups water or vegetable broth
- 1 cup heavy cream or milk
- 1 cup grated Parmesan cheese
- 2 cups mushrooms (sliced)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a pot, bring water or vegetable broth to a boil. Slowly whisk in the polenta, reducing the heat to low. Stir continuously for about 20-30 minutes until thickened.
- Stir in the heavy cream and Parmesan cheese. Season with salt and pepper.
- In a skillet, heat olive oil over medium heat. Add mushrooms and garlic, sautéing until mushrooms are tender and golden.
- Serve the creamy polenta topped with the sautéed mushrooms and garnish with fresh parsley.
Notes
Stir the polenta constantly to avoid lumps and ensure a smooth texture. Adjust creaminess by using more or less cream or milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg