Description
This Quick Polenta with Garlic Sauteed Mushrooms recipe is a fast and flavorful vegetarian meal. Creamy polenta topped with garlicky mushrooms makes for a hearty, gluten-free comfort food option perfect for busy weeknights or elegant starters.
Ingredients
1 cup quick-cooking polenta
4 cups water or vegetable broth
2 tablespoons butter
1 teaspoon salt
1 tablespoon olive oil
3 garlic cloves minced
8 ounces cremini or baby bella mushrooms sliced
1 teaspoon fresh thyme or rosemary chopped
1 teaspoon black pepper
Instructions
1. Bring water or broth to a boil in a saucepan.
2. Slowly whisk in the polenta and stir constantly to avoid lumps.
3. Lower the heat and stir until thickened and creamy.
4. Add butter and salt, then cover and keep warm.
5. In a large skillet, heat olive oil over medium heat.
6. Add mushrooms and cook without stirring for a few minutes.
7. Stir and cook until golden and tender.
8. Add minced garlic and herbs, cooking until fragrant.
9. Season with salt and pepper to taste.
10. Serve polenta topped with mushrooms and garnish with herbs.
Notes
Use quick-cooking polenta for best timing.
Add grated cheese or cream for richer flavor.
Leftovers reheat well with added broth or water.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg