Description
This Creamy Garlic Polenta with Mushrooms is a comforting and rich dish featuring stone-ground polenta cooked slowly with garlic, butter, cream, and Parmesan cheese, topped with savory sautéed mushrooms seasoned with fresh thyme and garlic. Perfect as a hearty vegetarian main or a flavorful side, it delivers a creamy texture balanced with the earthiness of mushrooms and a fresh parsley garnish.
Ingredients
Scale
Polenta
- 1 cup stone-ground polenta
- 3 cups vegetable broth or water
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese (optional)
- 1/2 cup cream or whole milk
- Salt and pepper, to taste
Mushrooms
- 2 tablespoons olive oil
- 8 ounces mushrooms (cremini, shiitake, or mix), sliced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Prepare Ingredients: Slice the mushrooms, mince the garlic, and grate the Parmesan cheese if using in advance for easy cooking.
- Boil Broth: Bring the vegetable broth or water to a boil in a medium saucepan to prepare for polenta cooking.
- Cook Polenta: Slowly whisk the polenta into the boiling broth, stirring constantly to prevent lumps and ensure smooth texture.
- Simmer Polenta: Reduce the heat to low and cook the polenta uncovered, stirring frequently for 30 to 40 minutes until thickened and creamy.
- Finish Polenta: Stir in the butter, minced garlic, cream, grated Parmesan cheese, and season with salt and pepper. Mix thoroughly to combine all flavors.
- Sauté Mushrooms: While the polenta cooks, heat olive oil in a skillet over medium-high heat to prepare the mushrooms.
- Cook Mushrooms: Add the sliced mushrooms and sear them without stirring for 2–3 minutes, then continue stirring occasionally until the mushrooms are browned and cooked through.
- Add Aromatics: Add garlic and fresh thyme to the mushrooms, cooking for an additional minute to release the flavors.
- Assemble Dish: Spoon the creamy polenta into serving bowls, then top with the sautéed mushrooms evenly.
- Garnish and Serve: Sprinkle chopped parsley over the dish for freshness and serve hot for the best taste experience.
Notes
- Using stone-ground polenta gives a better texture but can take longer to cook than instant polenta.
- For a vegan version, substitute butter and cream with plant-based alternatives and omit Parmesan cheese.
- You can use any mix of mushrooms for varied flavor and texture.
- Stirring polenta frequently during cooking is key to avoid lumps and sticking.
- This dish pairs well with grilled vegetables or a side salad for a complete meal.
