Creamy Polenta with Pan Fried Mushrooms (45 Minutes)

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Dive into the creamy, comforting world of polenta, paired with the earthy goodness of pan-fried mushrooms. This dish brings together the soft texture of slow-cooked polenta with a medley of sautéed mushrooms, making for a delightful contrast. Topped with fresh cilantro, it’s a rustic yet elegant dish that’s perfect for any meal where you want to impress with simplicity and flavor.

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 cup polenta (coarse cornmeal)
  • 4 cups water or vegetable broth
  • 1/2 cup heavy cream or full-fat milk
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 cups mixed mushrooms (such as cremini and shiitake), sliced
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • Fresh cilantro, chopped for garnish

Instructions

  1. Cook Polenta (30 minutes): In a medium saucepan, bring water or vegetable broth to a boil. Gradually whisk in polenta. Reduce heat to low and cook, stirring frequently, until polenta is creamy and thick, about 25-30 minutes. If it becomes too thick, add more water or broth as needed.
  2. Finish Polenta (5 minutes): Once the polenta is cooked, stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste. Keep warm over low heat.
  3. Sauté Mushrooms (10 minutes): Meanwhile, heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté until they are browned and tender. In the last minute of cooking, add minced garlic and butter, stirring until the mushrooms are well coated and fragrant.
  4. Assemble Dish (2 minutes): Spoon the creamy polenta onto plates or into bowls. Top with the pan-fried mushrooms.
  5. Garnish and Serve (1 minute): Sprinkle chopped cilantro over the mushrooms and polenta for a fresh, herbaceous finish.

Notes

To make this dish vegan, you can substitute the butter with vegan butter, use a non-dairy cream, and omit the Parmesan or use a vegan cheese alternative. The key to perfectly creamy polenta is patience and constant stirring, so take your time and enjoy the process. Serve as a warm and welcoming entrée or as a comforting side to a more extensive spread.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 4g
  • Sodium: 200mg
  • Fat: 25g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 50mg

Pair this with...

Balsamic Roasted Brussels Sprouts

Begin with fresh Brussels sprouts, trimming the ends and cutting them in half for a flat, roasting surface. In a mixing bowl, toss the sprouts with olive oil, ensuring each one is glistening and ready for the oven's heat. Now, drizzle them with good-quality balsamic vinegar, which will reduce and caramelize as they roast, imparting a deep, rich flavor. Season with a pinch of salt and freshly cracked black pepper to balance out that balsamic sweetness. Spread the sprouts evenly on a baking sheet, ensuring each one has space to become crisp. Roast in a preheated oven until they’re beautifully browned and slightly crispy on the outside, while maintaining a tender bite inside.

Maple Glazed Green Beans

Begin by trimming your fresh green beans. In a skillet over medium heat, add a splash of olive oil and sauté the beans until they're starting to soften but still have a bit of crunch. Meanwhile, in a separate pan, toast some pine nuts just until they're golden, which will bring out their rich, buttery flavor. Once the green beans are nearly done, drizzle in pure maple syrup to give them a sweet glaze that complements their natural earthiness. Let the syrup caramelize slightly and coat the beans. Add in your toasted pine nuts, toss everything together, and season with a pinch of salt.

Cheddar Biscuits

First, heat up your oven. In a bowl, mix together all-purpose flour, baking powder, a sprinkle of salt, and a dash of garlic powder for that extra depth. Blend in cold, cubed butter until the mixture looks like chunky crumbs. Fold in a generous handful of sharp cheddar cheese, spreading the cheesy joy throughout. Gently mix in milk, just until the dough pulls together. Now, using a big spoon, drop heaping mounds of this dough onto a baking sheet. They'll be imperfect and that's part of their charm! Slide them into the oven, watching as they expand and brown, with bits of golden cheddar making their appearance. Once baked to perfection, let them cool a bit, but serve warm.

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