Description
This Creamy Garlic Polenta with Mushrooms recipe offers a comforting and flavorful dish featuring smooth, buttery polenta infused with garlic and Parmesan, topped with richly sautéed mushrooms and fresh herbs. Perfect as a hearty side or vegetarian main, this dish combines creamy textures and earthy mushroom aromas for a satisfying meal.
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 tsp dried)
- 2 cloves garlic, minced (additional, for mushrooms)
Garnish
- 1 tablespoon chopped parsley
Instructions
- Prepare Ingredients: Slice the mushrooms, mince the garlic for both polenta and mushrooms, and grate the Parmesan cheese if using.
- Boil Broth: Bring the vegetable broth or water to a boil in a medium saucepan.
- Add Polenta: Slowly whisk the polenta into the boiling broth, stirring constantly to prevent lumps from forming.
- Cook Polenta: Reduce heat to low and cook uncovered, stirring frequently for 30 to 40 minutes until thick and creamy.
- Add Flavorings to Polenta: Once thickened, stir in the butter, minced garlic, cream, Parmesan cheese, and season with salt and pepper to taste. Keep warm.
- Heat Oil for Mushrooms: While polenta cooks, heat olive oil in a skillet over medium-high heat.
- Sear Mushrooms: Add sliced mushrooms and allow them to sear without stirring for 2 to 3 minutes, then stir occasionally and cook until deeply browned and tender.
- Sauté Garlic and Thyme: Add minced garlic and fresh thyme to the mushrooms and cook for another minute until fragrant.
- Plate: Spoon the creamy garlic polenta into serving bowls and top each with a generous portion of the sautéed mushrooms.
- Garnish and Serve: Sprinkle chopped parsley over the dish and serve immediately while hot.
Notes
- Stone-ground polenta provides the best texture, but quick-cooking polenta can be used for faster preparation.
- Use vegetable broth for more flavor than water, or adjust liquids to your preference for creaminess.
- Parmesan cheese is optional but adds a rich, savory depth.
- Adjust the amount of garlic to taste for a milder or stronger flavor.
- This dish can be made vegan by substituting butter and cream with plant-based alternatives and omitting Parmesan or using vegan cheese.
- Leftover polenta can be chilled until firm, sliced, and pan-fried for a delicious next-day treat.
