Creamy Polenta with Sautéed Mushrooms
Creamy polenta, sautéed mushrooms, and a drizzle of olive oil. A classic Italian dish that's quick and easy to make. The polenta is creamy and flavorful, the mushrooms are earthy and savory, and the olive oil adds a touch of richness. This dish is perfect for a weeknight meal or a casual dinner party.
Polenta is a cornmeal porridge that has been a staple of Italian cuisine for centuries. It is typically made with water or milk, and can be served either plain or with various toppings, such as cheese, butter, or sauce. Sautéed mushrooms are a common topping for polenta, and they add a depth of flavor and umami to the dish. This recipe for creamy polenta with sautéed mushrooms is a simple and delicious way to enjoy this classic Italian dish. The polenta is cooked in milk until it is creamy and smooth, and then topped with sautéed mushrooms that have been cooked in butter and white wine. The result is a dish that is both comforting and flavorful.
Creamy Polenta with Sautéed Mushrooms Creamy Polenta with Sautéed Mushrooms Creamy Polenta with Sautéed Mushrooms Creamy Polenta with Sautéed Mushrooms
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 2 cups vegetable broth
  • 1/2 cup polenta
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter
  • 1/2 onion, chopped
  • 1/2 pound mushrooms, sliced
  • 1/4 cup white wine (optional)
  • Salt and pepper to taste
Instructions
  1. Bring the vegetable broth to a boil in a medium saucepan.
  2. Gradually whisk in the polenta and cook over medium heat, stirring constantly, until thickened, about 5 minutes.
  3. Remove from the heat and stir in the Parmesan cheese and butter.
  4. Season with salt and pepper to taste.
  5. Meanwhile, melt the butter in a large skillet over medium heat.
  6. Add the onion and cook until softened, about 5 minutes.
  7. Add the mushrooms and cook until softened and browned, about 10 minutes.
  8. Stir in the white wine (if using) and cook until reduced by half, about 2 minutes.
Why It Works
  • The use of milk in the polenta gives it a creamier texture than if it were made with just water.
  • Sautéing the mushrooms in butter and white wine brings out their earthy flavor and umami.
  • The addition of grated Parmesan cheese to the polenta adds a touch of richness and depth of flavor.