Go Back
This image shows the completed dish of creamy polenta topped with sautéed mushrooms, microgreens, roasted chickpeas, and a drizzle of chimichurri, ready to be served.

Creamy Polenta with Mushrooms

Creamy Polenta with Mushrooms is a comforting dish featuring rich, velvety polenta topped with savory, sautéed mushrooms. The earthy mushrooms, cooked with garlic and herbs, pair beautifully with the smooth, buttery polenta, making it a cozy, satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4 people
Calories 400 kcal

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.
    This image shows hot polenta being served into individual bowls, creating a creamy base for the toppings.
  • Saute the mushrooms.
    This image shows mushrooms being sautéed in a pan, turning golden brown with a slight sizzle, ready to be layered on top of the polenta.
  • Serve the hot polenta in bowls and layer it with sautéed mushrooms.
    This image shows sautéed mushrooms being carefully layered over the hot polenta, adding a rich and savory flavor to the dish.
  • Drizzle a generous amount of chimichurri over the top.
    This image shows a generous amount of chimichurri sauce being drizzled over the polenta and mushrooms, adding a fresh and vibrant green touch to the dish.
  • For added texture and flavor, garnish with microgreens and roasted chickpeas, if you like.
    This image shows microgreens and roasted chickpeas being sprinkled over the polenta and mushrooms, providing added texture and a burst of color.
  • Provide extra chimichurri on the side for dipping.
    This image shows a small bowl of extra chimichurri sauce placed beside the dish, ready for dipping or adding more flavor.

Notes

  • Feel free to customize the dish with your favorite mushrooms, such as cremini, shiitake, or portobello.