Creamy Polenta with Roasted Mushrooms

Polenta is a creamy, comforting dish that can be made in just minutes using instant polenta. In this recipe, we've paired it with roasted mushrooms for a hearty and flavorful vegetarian meal. The mushrooms are roasted in the oven until they are browned and tender, then stirred into the polenta. The result is a creamy and flavorful dish that is perfect for a weeknight dinner.

Polenta is a cornmeal porridge that has been a staple food in Italy for centuries. It is made by slowly cooking cornmeal in water or broth until it thickens. Polenta can be served as a main course, a side dish, or even a dessert. In this recipe, we've used instant polenta, which cooks in just minutes, making it a quick and easy weeknight meal. The roasted mushrooms add a hearty and flavorful touch, making this dish perfect for a cold winter night.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup instant polenta
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1 pound mushrooms, sliced
• 1 tablespoon olive oil
• 1/4 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the polenta, vegetable broth, and salt. Bring to a boil over medium heat.
3. Reduce heat to low, cover, and simmer for 5 minutes, or until the polenta is cooked through.
4. While the polenta is cooking, toss the mushrooms with olive oil, thyme, salt, and pepper.
5. Spread the mushrooms on a baking sheet and roast in the preheated oven for 15-20 minutes, or until they are browned and tender.
6. Once the polenta and mushrooms are cooked, stir the mushrooms into the polenta.
7. Serve immediately. Enjoy!
8. Garnish with fresh herbs for added flavor

Why It Works

• Instant polenta cooks in just minutes, making it a quick and easy weeknight meal.
• Roasting the mushrooms intensifies their flavor, making them a delicious addition to the polenta.
• The addition of fresh herbs adds a bright and flavorful touch to the dish.