Ingredients
Scale
- 1 cup polenta (coarse cornmeal)
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced (cremini or button)
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring 4 cups water and 1 teaspoon salt to a boil in a medium saucepan.
- Slowly whisk in 1 cup polenta to prevent lumps.
- Reduce heat to low and simmer, stirring frequently, for about 20–25 minutes until thick and creamy.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add 1 pound sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 6–8 minutes.
- Stir in 3 cloves minced garlic and cook for 30–60 seconds until fragrant.
- Season mushrooms with salt and pepper to taste and remove from heat.
- Stir 2 tablespoons butter and 1/4 cup grated Parmesan into the hot polenta until melted and smooth.
- Spoon polenta onto plates or a serving dish and top with the garlic mushrooms.
- Garnish with chopped fresh parsley and an extra grind of black pepper, if desired.
Notes
Use steady whisking to avoid lumps. Cook mushrooms until nicely browned for the best flavor. Stir polenta often at the end to ensure creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian