Description
A comforting dish that’s simple to make yet delicious, perfect for any occasion.
Ingredients
Scale
- 1 cup yellow cornmeal (polenta)
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 pound mixed mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup heavy cream (or coconut milk)
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- In a medium saucepan, bring the vegetable broth to a boil.
- Slowly whisk in the cornmeal to prevent lumps from forming.
- Reduce the heat to low, stirring frequently until the polenta thickens, about 20-25 minutes.
- While the polenta cooks, heat olive oil in a skillet over medium-high heat. Add the sliced mushrooms and cook until browned, about 8-10 minutes.
- Add minced garlic to the skillet and cook for an additional minute until fragrant.
- When the polenta is thick and creamy, remove from heat and stir in heavy cream (or coconut milk) and Parmesan cheese if using.
- Fold half of the cooked mushrooms into the polenta. Spoon the creamy polenta into bowls and top with remaining mushrooms and parsley.
Notes
This dish can be customized with different herbs or vegetables. It’s a fantastic way to enjoy a comforting and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg