Creamy Cornmeal Polenta with Braised Mushrooms
Creamy Cornmeal Polenta with Braised Mushrooms offers a rich, velvety texture and an explosion of savory flavors. This comforting dish combines high-quality cornmeal with tender, braised mushrooms for a satisfying meal that’s perfect for chilly evenings or gatherings. Easy to make yet impressive enough for any occasion, this polenta will leave your guests raving about its delightful taste and stunning presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 cup medium or coarse cornmeal
- 4 cups low-sodium vegetable broth
- 8 oz fresh cremini or shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 1 medium sweet onion, chopped
- 1/2 cup grated fresh Parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions
- 1. Heat olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic until golden brown.
- 2. Add sliced mushrooms and thyme; cook for 5-7 minutes until tender and juices are released.
- 3. Pour in vegetable broth and bring to a boil, stirring occasionally.
- 4. Reduce heat to low and gradually whisk in cornmeal, cooking until thickened (about 5-10 minutes).
- 5. Stir in Parmesan cheese and season with salt and pepper.
- 6. Serve hot, topped with the braised mushroom mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: For extra creaminess, stir in additional butter or cheese after cooking. Feel free to substitute different mushrooms or add seasonal vegetables like zucchini. Store leftovers in an airtight container for up to three days; reheat gently on the stove.