Creamy Mushroom Polenta
Creamy mushroom polenta is an easy Italian-style vegetarian dinner with Parmesan polenta and garlic sautéed cremini mushrooms finished with white wine and parsley.
Ingredients
For Polenta
- 150 g fine cornmeal (fine polenta)
- 1,000 ml water
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 80 g Parmesan grated
- 2 tablespoon unsalted butter
- 2 tablespoon extra virgin olive oil
For Mushrooms
- 4 tablespoon extra virgin olive oil
- 450 g cremini mushrooms sliced
- 4 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 80 ml dry white wine
- 1 tablespoon white wine vinegar
- 2 tablespoon fresh parsley chopped
Instructions
Polenta
- Bring the water to a boil in a saucepan, then add the kosher salt.
- Slowly whisk in the fine cornmeal, stirring constantly to prevent lumps. Reduce the heat to low and cook, stirring often, until thick and creamy, 15–25 minutes.
- Remove from the heat and stir in the black pepper, Parmesan, butter, and extra virgin olive oil until smooth.
Mushrooms
- Heat the extra virgin olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
- Add the sliced mushrooms, salt, and black pepper. Sauté for 5–6 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden.
- Pour in the white wine and simmer for 5–6 minutes, until reduced, scraping up any browned bits.
- Stir in the white wine vinegar and chopped parsley, then cook for 1 more minute.
Serve
- Spoon the creamy polenta into bowls and top with the mushrooms. Add extra Parmesan if desired.
Notes
Whisk Slowly: I add the cornmeal in a thin stream while whisking the whole time to keep the polenta smooth and lump-free.
Let the Mushrooms Cook: I give the mushrooms enough time in the pan so their moisture cooks off, and they turn nicely golden instead of steaming.
Loosen If Needed: If the polenta thickens as it sits, I stir in a splash of hot water or broth until it’s creamy again.
Nutrition
Calories: 506kcal | Carbohydrates: 35g | Protein: 14g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 1508mg | Potassium: 689mg | Fiber: 4g | Sugar: 3g | Vitamin A: 502IU | Vitamin C: 4mg | Calcium: 281mg | Iron: 2mg
