Description

Garlic Polenta With Mushrooms is a comforting dish featuring creamy polenta infused with robust garlic, topped with savory mushrooms, perfect for chilly evenings or busy weeknights.

Ingredients

Scale

1 tablespoon Olive Oil
1 large Yellow Onion, finely diced
8 cloves Garlic, minced
16 ounces Mixed Fresh Mushrooms, sliced
1 teaspoon Dried Thyme
1/2 teaspoon Smoked Paprika
Salt and freshly ground Black Pepper, to taste
6 cups Vegetable Broth
1 1/2 cups Medium-ground Cornmeal
1/2 cup Grated Parmesan Cheese
2 tablespoons Unsalted Butter
1/4 cup Fresh Parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent
Stir in the minced garlic and cook until fragrant. Add the sliced mushrooms and cook until browned
Stir in dried thyme, smoked paprika, and season to taste. Set aside the mushroom mixture
In the same pot, bring 6 cups of vegetable broth to a gentle simmer. Gradually whisk in the cornmeal to prevent lumps
Reduce heat to low and stir frequently while cooking for 25-35 minutes until thick and creamy
Stir in grated Parmesan cheese and butter until melted. Adjust seasoning as needed
Serve the creamy polenta topped with the mushroom mixture and garnish with parsley

Notes

For added flavor, consider using mixed mushrooms.

Adjust the cooking time when using fine-ground cornmeal.

For a dairy-free version, substitute Parmesan and butter with nutritional yeast and plant-based butter.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380 kcal
Sugar: 2 g
Sodium: 650 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 4 g
Protein: 12 g
Cholesterol: 25 mg