Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound mixed mushrooms, sliced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup instant polenta
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until browned and tender, about 8-10 minutes.
- Add minced garlic to the skillet and cook for another minute until fragrant. Remove mushrooms and garlic from the skillet and set aside.
- In a medium saucepan, bring vegetable broth to a boil. Slowly whisk in the instant polenta, stirring constantly to prevent lumps.
- Reduce heat to low and continue to stir until the polenta thickens, about 5-7 minutes.
- Stir in Parmesan cheese and butter until melted and well combined. Season with salt and black pepper to taste.
- Divide the creamy polenta among serving bowls. Top with the sautéed mushrooms and garlic.
- Garnish with fresh chopped parsley before serving.
Notes
- For a richer flavor, use chicken broth instead of vegetable broth.
- Any type of mushroom can be used, such as cremini, shiitake, or oyster mushrooms.
- Adjust the consistency of the polenta by adding more broth if it becomes too thick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg