Description
This creamy garlic polenta with mushrooms recipe is a comforting vegetarian dinner idea featuring velvety cornmeal, sautéed garlic, and savory mushrooms. Perfect for a cozy meal, this gluten-free dish is full of flavor and easy to make. Ideal for weeknights or elegant dinner parties.
Ingredients
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
1. Heat olive oil in a skillet over medium-high heat. Add mushrooms and sear without stirring for the first few minutes.
2. Stir in thyme, salt, and pepper, then continue cooking until golden and slightly crispy. Set aside.
3. In a saucepan, bring milk and 2 cups of water to a gentle boil. Add garlic and whisk in cornmeal slowly.
4. Lower heat and cook, stirring often, until thick and creamy.
5. Stir in butter and Parmesan cheese. Taste and adjust seasoning.
6. Serve polenta in bowls topped with sautéed mushrooms. Garnish with extra thyme or cheese if desired.
Notes
Make sure to whisk constantly when adding cornmeal to prevent lumps.
Use a variety of mushrooms for deeper flavor and texture.
Reheat leftover polenta with a splash of milk to bring back creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg