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–+ servings

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.
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