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.
Ingredients
Scale
- 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
- Heat olive oil in a skillet over medium-high heat. Add mushrooms and sear without stirring for the first few minutes.
- Stir in thyme, salt, and pepper, then continue cooking until golden and slightly crispy. Set aside.
- In a saucepan, bring milk and 2 cups of water to a gentle boil. Add garlic and whisk in cornmeal slowly.
- Lower heat and cook, stirring often, until thick and creamy.
- Stir in butter and Parmesan cheese. Taste and adjust seasoning.
- Serve polenta in bowls topped with sautéed mushrooms. Garnish with extra thyme or cheese if desired.
Notes
- Ideal for weeknights or elegant dinner parties.
- This dish is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg