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Mushroom Polenta Bowls

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Creamy polenta bowls topped with savory sautéed mushrooms create a comforting and hearty dish perfect for a wholesome meal.

Ingredients

Scale
  • 1 cup polenta (cornmeal)
  • 4 cups vegetable broth
  • 2 tbsp butter
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 lb mixed mushrooms (cremini, shiitake, button), sliced
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 tbsp fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped for garnish

Instructions

  1. In a medium saucepan, bring the vegetable broth to a boil.
  2. Gradually whisk in the polenta, reducing heat to low.
  3. Cook the polenta, stirring frequently, until thickened and creamy, about 20 minutes.
  4. Remove from heat and stir in butter and Parmesan cheese. Season with salt and pepper to taste.
  5. Meanwhile, heat olive oil in a large skillet over medium heat.
  6. Add onion and sauté until translucent, about 3 minutes.
  7. Add garlic and mushrooms, cooking until mushrooms are browned and tender, about 8-10 minutes.
  8. Stir in fresh thyme, and season with salt and pepper.
  9. To serve, spoon creamy polenta into bowls and top with sautéed mushrooms.
  10. Garnish with chopped fresh parsley and serve warm.

Notes

For added richness, drizzle a little truffle oil over the mushrooms before serving or add a poached egg on top for extra protein.

Find it online: https://seasonedrecipe.com/mushroom-polenta-bowls/