Creamy, buttery polenta topped with earthy sautéed mushrooms — this dish feels like a hug in a bowl. It’s hearty enough to stand on its own but shines even brighter next to roasted meats. A sprinkle of Parmesan takes it from simple to sublime.
Ingredients:
- 1 cup cornmeal (polenta)
- 4 cups vegetable broth
- ¼ cup grated Parmesan cheese
- 2 tbsp butter
- 1 lb mushrooms, sliced
- 2 garlic cloves, minced
- Salt and black pepper, to taste
- Optional: fresh parsley or thyme, for garnish
Instructions:
- Prepare the polenta: Bring the vegetable broth to a boil in a medium saucepan. Slowly whisk in the cornmeal to avoid lumps.
- Simmer until creamy: Reduce the heat to low and cook for about 20 minutes, stirring often, until the mixture thickens and becomes smooth.
- Add richness: Stir in the butter, Parmesan, salt, and pepper. Cover and keep warm while preparing the topping.
- Sauté the mushrooms: In a large skillet, melt 1 tbsp butter (or olive oil) over medium heat. Add mushrooms and cook for 6–8 minutes until golden brown. Add minced garlic and cook for another minute until fragrant.
- Assemble and serve: Spoon the creamy polenta into bowls, top with sautéed mushrooms, and garnish with fresh herbs. Serve immediately while warm and velvety.
