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Creamy Polenta with Sautéed Mushrooms

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Creamy polenta with sautéed mushrooms and fresh herbs for a warm and comforting vegetarian meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: American, Italian
Calories: 279
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup polenta
  • 4 cups water
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 2 cups mushrooms sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh thyme chopped

Equipment

5 Quart Pot
5 Quart Pot
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small soup pot
Frying Pan
Frying Pan
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Frying Pan

Cooking Instructions
 

  1. Bring water to a boil in a pot and add salt.
  2. Slowly whisk in polenta and reduce heat to low.
  3. Cook, stirring frequently, for 20 minutes until creamy.
  4. Stir in butter and keep warm.
  5. Heat olive oil in a pan over medium heat.
  6. Add mushrooms and sauté until golden.
  7. Stir in garlic and cook for 30 seconds.
  8. Season with black pepper.
  9. Spoon creamy polenta into serving bowls and top with sautéed mushrooms.
  10. Sprinkle parsley and thyme over the top before serving.

Nutrition

Calories: 279kcalCarbohydrates: 34gProtein: 6gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 17mgSodium: 148mgPotassium: 258mgFiber: 2gSugar: 1gVitamin A: 515IUVitamin C: 7mgCalcium: 27mgIron: 1mg

Notes

Stir polenta frequently to prevent lumps.
Add a splash of water if polenta thickens too much.
Serve immediately for best texture.

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