Creamy Polenta with Roasted Mushrooms
Creamy Polenta with Roasted Mushrooms is a simple yet satisfying dish that is perfect for a weeknight meal. The polenta is cooked in vegetable broth until it is creamy and thick, and then it is topped with roasted mushrooms, onions, celery, and carrots. The dish is finished with a sprinkle of fresh parsley and a drizzle of olive oil, and it is sure to please everyone at the table.
Polenta is a dish made from cornmeal that has been boiled in water or broth. It is a staple food in many cultures around the world, and it can be served in a variety of ways. In this recipe, the polenta is cooked in vegetable broth until it is creamy and thick, and then it is topped with roasted mushrooms, onions, celery, and carrots. The dish is finished with a sprinkle of fresh parsley and a drizzle of olive oil, and it is sure to please everyone at the table. The origins of polenta are humble, but it has a long and rich history. Polenta was first made in Italy in the 16th century, and it quickly became a popular food among the poor. Polenta was a cheap and easy way to fill up, and it was often eaten with nothing more than a drizzle of olive oil. Over time, polenta became more popular, and it began to be served in restaurants and homes all over the world. Today, polenta is still a popular dish, and it can be found on menus in restaurants of all kinds. Polenta can be served as a main course or a side dish, and it can be paired with a variety of different toppings. In this recipe, the polenta is topped with roasted mushrooms, onions, celery, and carrots, but it could also be topped with cheese, meat, or vegetables. No matter how you serve it, polenta is a delicious and satisfying dish that is sure to please everyone at the table.
Creamy Polenta with Roasted Mushrooms Creamy Polenta with Roasted Mushrooms Creamy Polenta with Roasted Mushrooms Creamy Polenta with Roasted Mushrooms
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup polenta
  • 4 cups vegetable broth
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 tablespoon olive oil
  • 1 pound mushrooms, sliced
  • 1/4 cup chopped fresh parsley
Instructions
  1. In a large saucepan, bring the vegetable broth to a boil.
  2. Add the polenta in a slow, steady stream, whisking constantly.
  3. Reduce heat to low and simmer for 15-20 minutes, or until the polenta is cooked through and has thickened.
  4. While the polenta is cooking, heat the olive oil in a large skillet over medium heat.
  5. Add the mushrooms and cook until they are browned and tender.
  6. Add the onion, celery, and carrots to the skillet and cook until they are softened.
  7. Stir in the roasted vegetables and parsley into the polenta.
  8. Season with salt and pepper to taste.
Why It Works
  • The polenta is cooked in vegetable broth, which gives it a rich and flavorful base.
  • The roasted mushrooms, onions, celery, and carrots add a variety of textures and flavors to the dish.
  • The fresh parsley adds a bright and herbaceous note to the dish.
  • The olive oil adds a touch of richness and depth to the dish.