Creamy polenta with sautéed mushrooms is one of those dishes that feels like a warm hug after a long day. The smooth, buttery polenta forms the perfect base for savory mushrooms, which are cooked down with garlic, thyme, and a splash of white wine to bring out their rich, earthy flavors. This dish is simple yet luxurious, the kind of comfort food that’s both hearty and elegant.
Polenta has its roots in Italian cuisine, where it is often enjoyed in rustic kitchens, but it’s incredibly versatile and fits beautifully into weeknight dinners or a cozy fall gathering. The key to getting it just right is slow-cooking the polenta until it’s perfectly smooth and creamy—don’t rush it! A generous handful of Parmesan at the end adds a velvety finish that ties everything together.
Pair it with a Pizza Grilled Cheese for a playful twist on comfort food, or serve it solo with a side salad for something lighter.
This recipe invites you to get creative, whether by swapping mushrooms for roasted veggies or adding a drizzle of truffle oil. Let me know how you make it your own!
Creamy Polenta with Mushrooms
Equipment
- Medium-sized saucepan
- Skillet
- Serving bowls
- Mixing bowl
Ingredients
- Microgreens, optional
- Sautéed Mushrooms
- Polenta
- Roasted Chickpeas, optional
- Chimichurri, for drizzling
Instructions
- Serve the hot polenta in bowls.
- Saute the mushrooms.
- Serve the hot polenta in bowls and layer it with sautéed mushrooms.
- Drizzle a generous amount of chimichurri over the top.
- For added texture and flavor, garnish with microgreens and roasted chickpeas, if you like.
- Provide extra chimichurri on the side for dipping.
Notes
- Feel free to customize the dish with your favorite mushrooms, such as cremini, shiitake, or portobello.
| Nutrition | Value |
|---|---|
| Calories | 400 kcal |
| Carbohydrates | 60 g |
| Protein | 15 g |
| Sugar | 3 g |
