Description
A delicious and creamy polenta topped with sautéed mushrooms.
Ingredients
Scale
- 1 cup cornmeal
- 2 cloves garlic, minced
- 2 cups milk or cream
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 12 ounces mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a skillet over medium-high heat. Add mushrooms and sear without stirring for the first few minutes.
- Stir in thyme, salt, and pepper, then continue cooking until golden and slightly crispy. Set aside.
- In a saucepan, bring milk and 2 cups of water to a gentle boil. Add garlic and whisk in cornmeal slowly.
- Lower heat and cook, stirring often, until thick and creamy.
- Stir in butter and Parmesan cheese. Taste and adjust seasoning.
- Serve polenta in bowls topped with sautéed mushrooms. Garnish with extra thyme or cheese if desired.
Notes
- This dish can be served as a side or a main course.
- Feel free to add other herbs or spices to enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg