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–+ servings
Silvia

Creamy Parmesan Polenta with Mushrooms is Irresistible!

Creamy Parmesan Polenta with Mushrooms is a rich and comforting dish that combines creamy polenta with sautéed mushrooms for a delicious meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup polenta cornmeal
  • 4 cups water
  • 1 teaspoon salt
  • 1 cup grated Parmesan cheese
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 8 ounces mushrooms sliced (such as cremini or button)
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • Freshly ground black pepper to taste

Method
 

  1. In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil.
  2. Gradually whisk in the polenta, stirring constantly to prevent lumps.
  3. Reduce the heat to low and continue to cook, stirring frequently, for about 20-25 minutes until the polenta is thick and creamy.
  4. While the polenta is cooking, heat the olive oil in a large skillet over medium heat.
  5. Add the sliced mushrooms and cook for about 5-7 minutes until they are browned and tender.
  6. Stir in the minced garlic and thyme, and cook for an additional 1-2 minutes until fragrant.
  7. Season with freshly ground black pepper to taste.
  8. Once the polenta is cooked, remove it from the heat and stir in the butter and grated Parmesan cheese until melted and well combined.
  9. If the polenta is too thick, you can add a little more water or broth to reach your desired consistency.
  10. To serve, spoon the creamy polenta onto plates and top with the sautéed mushrooms. Garnish with extra Parmesan cheese and a sprinkle of fresh thyme if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 10gCholesterol: 30mgSodium: 500mgFiber: 2gSugar: 1g

Notes

  • For a richer flavor, substitute half of the water with chicken or vegetable broth when cooking the polenta.
  • Add sautéed spinach or kale for extra greens and nutrition.
  • Top with a poached egg for a hearty breakfast option.

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