Description
Creamy Garlic Polenta With Mushrooms is a rich, vegetarian comfort food dinner made with buttery polenta, sautéed mushrooms, garlic, and Parmesan cheese. This savory polenta dish is gluten-free, cozy, and perfect for weeknight meals or elegant sides.
Ingredients
1 cup polenta (or coarse cornmeal)
3 cups vegetable broth
1 cup whole milk
2 tablespoons butter
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
12 ounces mushrooms, sliced
1 teaspoon fresh thyme (optional)
Salt to taste
Black pepper to taste
Instructions
1. In a medium pot, bring vegetable broth and milk to a gentle simmer.
2. Slowly whisk in the polenta, stirring constantly to avoid lumps.
3. Lower heat and cook polenta until thick and creamy, stirring often, about 20-25 minutes.
4. Stir in minced garlic, butter, and Parmesan cheese. Season with salt and pepper. Keep warm.
5. In a large skillet, heat olive oil over medium-high heat. Add sliced mushrooms and let them brown undisturbed.
6. Once mushrooms are golden, stir and cook until tender. Add garlic, thyme, salt, and pepper. Cook 1-2 minutes more.
7. Spoon creamy polenta into bowls and top with the garlic mushrooms.
8. Finish with extra Parmesan, herbs, or a drizzle of olive oil if desired.
Notes
This recipe is naturally gluten-free and easily adaptable to dairy-free by using plant-based milk and vegan butter.
Use a mix of mushrooms like shiitake, oyster, and cremini for a deeper flavor.
Leftovers can be chilled, sliced, and pan-fried for crispy polenta cakes the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg