Description
This creamy Parmesan polenta recipe features smooth, cheesy polenta topped with a savory sauté of mixed mushrooms, garlic, and fresh thyme. Perfect as a comforting vegetarian main or side dish, it combines the rich flavors of butter, Parmesan, and herbs for a delightful meal.
Ingredients
Scale
For the Polenta:
- 4 cups chicken broth (or vegetable broth, low sodium)
- 1 cup yellow cornmeal (polenta)
- 1 teaspoon salt
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- ½ cup heavy cream (or milk)
- Freshly ground black pepper (to taste)
For the Mushrooms:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound mixed mushrooms (cremini, shiitake, oyster, etc., sliced)
- 2 cloves garlic (minced)
- 1 teaspoon fresh thyme leaves
- Salt and pepper (to taste)
- 2 tablespoons chopped parsley (optional)
Instructions
- Boil Broth: Bring 4 cups broth and 1 teaspoon salt to a boil in a medium saucepan.
- Cook Polenta: Slowly whisk in 1 cup cornmeal, stirring constantly. Reduce heat to low and cook for 20 minutes, stirring often until thick and creamy.
- Add Creamy Ingredients: Stir in 2 tablespoons butter, ½ cup Parmesan, ½ cup heavy cream, and freshly ground black pepper to taste. Keep warm over low heat.
- Sauté Mushrooms: In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Add 1 pound sliced mushrooms and sauté for 6 to 8 minutes until golden brown.
- Add Aromatics: Stir in 2 cloves minced garlic, 1 teaspoon fresh thyme leaves, salt, and pepper; cook for 1 more minute.
- Finish Mushrooms: Stir in 2 tablespoons chopped parsley if using and remove from heat.
- Serve: Spoon the creamy polenta into bowls and top with the garlicky mushrooms. Optionally, sprinkle extra Parmesan cheese over the top.
Notes
- Use medium or coarse ground cornmeal for a bit of bite; instant polenta works if following package directions.
- Chicken broth adds deeper flavor; vegetable broth makes the dish vegetarian friendly.
- Use freshly grated Parmesan for best melting and texture.
- Use a mix of cremini, shiitake, and oyster mushrooms for varied flavors; avoid crowding the pan to allow proper browning.
- Polenta thickens as it cools but reheats smoothly with a splash of broth or milk.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 50 mg
