Creamy Polenta with Mushrooms
This creamy, comforting dish of Polenta with Mushrooms is an Italian-inspired side dish that’s perfect for any meal. The combination of smooth, buttery polenta topped with savory sautéed mushrooms in a rich, flavorful sauce creates a delightful balance of textures and flavors. Whether served as a side dish or a light main course, it’s bound to impress at your next dinner gathering.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Coarse Cornmeal | 1 cup |
| Milk | 1 cup |
| Water | 3 cups (or 4 for a thinner consistency) |
| Whole Black Peppercorns (crushed) | 1/2 teaspoon |
| Bay Leaf | 1 |
| Butter | 2 tablespoons |
| Salt | To taste |
| Button Mushrooms (sliced) | 16 |
| Onion (chopped) | 1 |
| Garlic (finely minced) | 4 cloves |
| Fresh Parsley Leaves | A handful |
| Whole Black Peppercorns (crushed) | 1/2 teaspoon |
| All-Purpose Flour (Maida) | 2 teaspoons |
| Vegetable Stock | 1/2 cup |
| Extra Virgin Olive Oil (or butter) | 1 tablespoon |
| Parmesan Cheese (grated or shaved) | For garnish |
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 70 minutes
Servings: 2
Cuisine: Italian
Course: Side Dish
Diet: Vegetarian
Instructions:
Step 1: Make the Creamy Polenta
- In a large saucepan, combine water and milk. Bring the mixture to a boil over medium-high heat.
- Once boiling, add the bay leaf, salt, and crushed black peppercorns. Stir well to incorporate.
- Gradually add the coarse cornmeal in a steady stream while stirring constantly to avoid clumps.
- Keep stirring or whisking the mixture until it begins to thicken. Once thickened, reduce the heat to low, and continue to cook the polenta for 35-40 minutes. Stir it frequently to prevent sticking.
- If the polenta becomes too thick, add a little extra water to adjust the consistency, whisking it in until smooth.
- Once the polenta is creamy and smooth, stir in the butter and whisk until fully combined.
Step 2: Sauté the Mushrooms
- While the polenta is cooking, heat olive oil or butter in a separate pan over medium heat.
- Add the chopped onion and minced garlic, and sauté for about 1-2 minutes, until they are softened and fragrant.
- Sprinkle in the flour and stir for a few seconds to cook the flour slightly.
- Add the sliced mushrooms to the pan, season with salt and crushed pepper, and sauté for 2-3 minutes, allowing the mushrooms to soften and release their juices.
- Pour in the vegetable stock, stir, and cook for a few more minutes until the sauce thickens slightly.
- Remove the pan from the heat and stir in the fresh parsley.
Step 3: Serve
- To serve, spoon a generous portion of the hot, creamy polenta onto a plate or bowl.
- Top with the sautéed mushroom mixture and drizzle the flavorful sauce over the top.
- Garnish with a sprinkling of grated Parmesan cheese for an extra layer of richness and flavor.
- Serve immediately while the dish is warm and creamy.
Serving Suggestions:
For a truly satisfying meal, pair this Creamy Polenta with Mushrooms with Fresh Tomato Basil Pasta with Spinach for a well-rounded, delicious Italian-inspired dinner.
This dish is a wonderful vegetarian option, offering a comforting texture and savory depth of flavor. Enjoy it as a side dish to complement your main course or as a light, hearty main on its own.
