August 19, 2024 · Written by Foodtolive Team
Creamy White Polenta with Sauteed Mushrooms
If you’re looking for a comforting and versatile dish, look no further than this Creamy White Polenta with Mushrooms. White polenta offers a wonderfully smooth and creamy texture that makes it a perfect base for a variety of delicious toppings. This recipe highlights the delicate, subtle flavors of white polenta and is sure to be a hit at your table.
Prep Time: 5 min | Cook Time: 30 min | Total Time: 35 min | Servings: 4
Calories: 326 | Total Fat: 15.7g | Sugars: 3g | Fiber: 2.5g | Protein: 8.5g
INGREDIENTS:
For the Polenta:
- 1 cup Organic White Polenta
- 4 cups water or vegetable broth
- 1/2 cup milk (or dairy-free alternative)
- 2 tbsp unsalted butter (or olive oil for a dairy-free option)
- Grated Parmesan cheese (or nutritional yeast), optional
- Salt and pepper to taste
For the Mushrooms:
- 2 tbsp olive oil
- 1 lb mushrooms (cremini, shiitake, or your choice)
- 1/2 tbsp dried thyme or rosemary
- Salt and pepper to taste
INSTRUCTIONS:
Prepare the Polenta:
- In a medium saucepan, bring the salted water or vegetable broth to a boil.
- Slowly whisk in the white polenta, reducing the heat to low.
- Continue to cook, stirring frequently, for about 30 minutes or until the polenta is thick and creamy.
- Stir in the milk and butter (or olive oil) and cook for another 5 minutes.
Cook the Mushrooms:
- While the polenta is cooking, heat olive oil in a large skillet over medium-high heat.
- Add the sliced mushrooms and cook until they begin to brown, about 10 minutes.
- Season with salt and pepper.
Assemble the Dish:
- Spoon the creamy polenta onto plates or into bowls.
- Top with the sautéed mushrooms and a drizzle of the pan juices.
- Garnish with Parmesan or nutritional yeast if using and dried herbs.
