Description
Creamy Garlic Polenta With Mushrooms is the ultimate comfort dish that brings together buttery, slow-cooked cornmeal and deeply savory seared mushrooms. It’s hearty, elegant, and perfect for a meatless dinner or cozy weekend brunch.
Ingredients
1 cup stone-ground cornmeal
2 cloves garlic, minced
3 cups vegetable broth
1 cup milk or heavy cream
2 tablespoons butter
1/3 cup grated Parmesan cheese
10 ounces cremini or baby bella mushrooms, sliced
2 tablespoons olive oil
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1 tablespoon chopped parsley (for garnish)
Salt and pepper to taste
Instructions
1. In a medium saucepan, bring the vegetable broth and milk to a gentle simmer.
2. Slowly whisk in the cornmeal to prevent lumps. Stir constantly for 20–25 minutes until thickened.
3. Stir in the garlic, butter, and Parmesan. Reduce heat and mix until smooth. Season with salt and pepper.
4. In a separate skillet, heat olive oil over medium-high heat.
5. Add mushrooms in a single layer. Let them sear without stirring for 3–4 minutes.
6. Toss and cook until golden brown. Stir in thyme and season with salt.
7. Spoon the polenta into bowls and top with mushrooms. Garnish with parsley and extra cheese.
8. Serve warm and enjoy immediately.
Notes
Whisk constantly when adding the cornmeal to avoid clumps.
For extra depth, deglaze the mushrooms with a splash of white wine.
Use freshly grated Parmesan for best flavor and smooth texture.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Vegetarian Main
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: creamy polenta, garlic polenta, mushroom polenta, vegetarian dinner