Creamy Polenta with Mushrooms (Print Version)
# Ingredients:
→ Polenta Base
01 -
1 cup cornmeal
02 -
4 cups vegetable broth
03 -
1/4 cup Parmesan cheese, grated
04 -
2 tablespoons butter
→ Mushroom Topping
05 -
1 pound mushrooms, sliced
06 -
2 garlic cloves, minced
# Instructions:
01 -
Bring vegetable broth to a boil in a medium saucepan. Slowly whisk in cornmeal, stirring continuously to prevent lumps. Reduce heat to low and cook, stirring frequently, for 20 minutes until thickened to a creamy consistency.
02 -
Remove polenta from heat. Stir in Parmesan cheese and butter until fully incorporated and melted. Cover to keep warm.
03 -
In a large skillet over medium-high heat, sauté the sliced mushrooms and minced garlic until mushrooms are browned and have released their moisture, about 5-7 minutes.
04 -
Divide the creamy polenta among serving bowls. Top generously with the sautéed mushrooms and serve immediately.
# Notes:
01 -
For creamier polenta, use a fine-ground cornmeal. Yellow cornmeal provides a richer color and flavor than white varieties.