Gina Gibson

simple, healthy, meals

Creamy Polenta with Herbed Mushrooms

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Are you familiar with polenta? For years I only knew the pre-made log you could pick up from the market. A few years ago I started cooking with it from scratch, if you will, using the uncooked ground corn.

Now we go on kicks where we eat polenta frequently, either creamy or baked, we love it. But then we forget about it, until I find it in the pantry again. It’s such a great staple to keep stocked. Polenta is full of fiber, cooks easily, and it extremely versatile.

My favorite way as of late is served with a load of herby mushrooms. It’s simple, filling, and delicious. You could add more vegetables or a protein too. I think the mushrooms are great on their own, but peas, vegan sausage, and spinach would be great too.

Polenta cooks easily. It requires a lot of liquid to get creamy, so adjust to your liquid to the consistency you want, meaning you may want to add more liquid as it cooks. I stir in some butter, but again, you can add more if you like that, or even stir in cheese for more of a cheesy grit type dish. Versatile people, polenta is incredibly versatile.

Creamy Polenta with Herb Mushrooms

Print Recipe
Cook Time 20 minutes
Servings: 2 people
Course: Main Course
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 1 cup dry polenta
  • 4 cups broth or water or a combination
  • 2 tbsp butter or vegan alternative
  • 1 8oz sliced mushrooms
  • 1 garlic clove, minced
  • 1/4 cup fresh herbs, I use parsley and a little dill
  • salt & pepper

Method
 

  1. Start by boiling the water or broth in a larger saucepan. I use a half of each to give it a little more flavor. Add a good pinch of salt to the liquid. Once boiling, slowly whisk in the polenta. Stir for about a minute until it thickens up. Then reduce heat to low and cook for 20 minutes, stirring occasionally. Add more liquid if it gets too thick. I usually add up to another cup.
  2. While the polenta is cooking, start the mushrooms. In a skillet, heat 1 tbsp of butter. Add the mushrooms, coat, then allow to cook. Try not to stir the mushrooms too much. Cook for about 7 minutes, until soft. Stir through a good pinch of salt and the freshly chopped herbs. Cook for another minute then turn off the heat.
  3. Once the polenta is creamy and cooked, stir through 1 tbsp of butter or a vegan butter. You can also stir in some cheese, parmesan in delicious in it, or leave it as is.
  4. Spoon a large couple spoonfuls of polenta out and split the mushrooms evenly over 2 dishes. I like to sprinkle a little more fresh parm on top to serve.
Tried this recipe?Let us know how it was!

This recipe makes extra polenta.  I like to have it the next morning with a fluffy egg and feta on top.  Just another option!

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