Creamy Polenta with Sauteed Mushrooms, Truffle Oil, and Parmesan
Creamy polenta is a classic Italian dish that is made with cornmeal, water, and salt. It is typically served with a sauce or topping, such as a ragu or a mushroom sauce. In this recipe, we use a vegetable broth to cook the polenta, which gives it a rich flavor. We also add sautéed mushrooms and truffle oil to the polenta for a luxurious twist. The result is a creamy, flavorful dish that is perfect for a special occasion.
Polenta has been a staple food in Italy for centuries, and there are countless regional variations on the dish. In northern Italy, polenta is typically made with cornmeal and water, and it is often served with meat or cheese. In southern Italy, polenta is often made with other grains, such as wheat or barley, and it is often served with vegetables or seafood. This recipe for creamy polenta with sautéed mushrooms and truffle oil is inspired by the classic northern Italian dish. However, we have added a few modern twists, such as using a vegetable broth to cook the polenta and adding sautéed mushrooms and truffle oil to the dish. The result is a creamy, flavorful polenta that is perfect for a special occasion.
Creamy Polenta with Sauteed Mushrooms, Truffle Oil, and Parmesan Creamy Polenta with Sauteed Mushrooms, Truffle Oil, and Parmesan Creamy Polenta with Sauteed Mushrooms, Truffle Oil, and Parmesan Creamy Polenta with Sauteed Mushrooms, Truffle Oil, and Parmesan
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup polenta
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 pound mushrooms, sliced
  • 1 tablespoon truffle oil
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh thyme
  • Salt and pepper to taste
Instructions
  1. Bring the vegetable broth to a boil in a large pot.
  2. Whisk in the polenta and reduce heat to low.
  3. Cook, stirring occasionally, until the polenta is thickened and creamy, about 20 minutes.
  4. While the polenta is cooking, heat the olive oil in a large skillet over medium heat.
  5. Add the onion and cook until softened, about 5 minutes.
  6. Add the mushrooms and cook until browned, about 10 minutes.
  7. Stir in the truffle oil and Parmesan cheese.
  8. Season with salt and pepper to taste.
Why It Works
  • Using a vegetable broth to cook the polenta gives it a rich flavor.
  • Sautéing the mushrooms in olive oil brings out their earthy flavor.
  • Adding truffle oil to the polenta gives it a luxurious twist.
  • The combination of creamy polenta and sautéed mushrooms is a classic Italian flavor combination.