Polenta with Creamy Mushroom Sauce
Indulge in the comforting elegance of Polenta with Creamy Mushroom Sauce, a rustic yet refined dish that showcases the rich flavors of Parmesan-infused polenta paired with a luscious, herb-speckled sauce. This recipe transforms simple ingredients like earthy cremini mushrooms, heavy cream, and fresh thyme into a velvety topping that perfectly complements the hearty base of slow-cooked polenta. With minimal prep time and easy-to-follow steps, this dish offers a delightful balance of creaminess and savory depth, making it an ideal choice for a cozy dinner or an impressive vegetarian main course. Serve it with a sprinkle of fresh parsley for a pop of color and flavor, and savor each spoonful of this soul-warming recipe. Perfect for fans of comfort food and Italian-inspired cuisine!
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Recipe Information
Ingredients
- 1 cup Polenta (coarse cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Olive oil
- 3 Garlic cloves (minced)
- 12 ounces Cremini or button mushrooms (sliced)
- 0.33 cup Heavy cream
- 0.25 cup Vegetable broth
- 1 teaspoon Fresh thyme (chopped)
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt to the water.
Gradually whisk in the polenta to prevent lumps. Reduce the heat to low and let the polenta simmer, stirring frequently with a wooden spoon, for about 25-30 minutes, or until it thickens and pulls away from the sides of the pan.
Stir 2 tablespoons of butter and the grated Parmesan cheese into the polenta. Adjust the seasoning with additional salt if needed. Cover and set aside to keep warm.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
Add the sliced mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Pour in the heavy cream and vegetable broth. Stir in the fresh thyme and black pepper. Reduce the heat to low and let the sauce simmer for 5 minutes, or until slightly thickened.
To serve, spoon the warm polenta onto plates or shallow bowls. Top with the creamy mushroom sauce.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 2.3 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 369 mg | 28% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 417 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
