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Creamy Polenta with Mushrooms
Velvety parmesan polenta made from cornmeal, topped with buttery pan-seared mushrooms and thyme. A warming base that needs neither rice nor risotto..
Cook time
35 min
Servings
4
Ingredients
9
Nutrition
per serving360 kcal
Calories
11 g
Protein
18 g
Fat
38 g
Carbs
Instructions
- 1
Bring the vegetable stock to a boil and pour in the polenta in a steady stream while stirring. Keep stirring over low heat for about 20 minutes until the cornmeal is creamy and soft.
- 2
Stir the parmesan and half of the butter into the polenta and season with salt to a velvety consistency. Keep warm.
- 3
Clean the mushrooms and slice them. Heat the olive oil and remaining butter in a pan and sear the mushrooms over high heat until golden, without stirring too soon.
- 4
Add the finely chopped garlic and the picked thyme leaves to the mushrooms and cook briefly until fragrant.
- 5
Spoon the creamy polenta into deep plates and arrange the seared mushrooms on top. Finish with freshly cracked pepper and serve at once.
