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ceramic bowl with creamy polenta with sauteed mushrooms

Creamy Polenta with Sauteed Mushrooms

  • Author: Allie
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian American

Description

Creamy polenta topped with sauteed mushrooms makes the coziest of weeknight meals. What’s more, it’s perfect for meatless Monday!


Scale

Ingredients

For the polenta:

  • 1 cup polenta or yellow cornmeal
  • 1 cup half and half (replace with water if dairy-free/whole30/paleo)
  • 3 cups water
  • 1 teaspoon Kosher salt
  • 1 tablespoon butter or ghee
  • ½ cup grated Parmesan cheese (optional)
  • Black pepper

For the mushrooms:

  • 1 lb mushrooms, cleaned and quartered (I like baby bellas)
  • 1/3 cup finely chopped shallot or onion
  • 1 tablespoon soy sauce or coconut aminos
  • 2 teaspoons aged balsamic vinegar
  • 1 teaspoon fresh thyme, chopped
  • Kosher salt to taste
  • 2 tablespoons butter or ghee

Instructions

  1. Prepare the sauteed mushrooms by heating the butter or ghee in a saute pan over medium heat. Add the shallots and melt down until soft, about 3 minutes
  2. Add the mushrooms and a pinch of salt and cook until mushrooms have released all their juices, stirring occasionally, about 20 minutes
  3. Add the soy sauce/aminos, balsamic vinegar and fresh thyme and stir to coat.Check for seasoning and add salt as needed
  4. While the mushrooms cook down, heat the water and half in half in a saucepan over medium heat until just starting to simmer. Add in the kosher salt
  5. Slowly (and I mean slowly), pour in the polenta, whisking constantly. Whisk about 3-4 minutes until all the liquid is absorbed and the polenta has started to come together
  6. Cover the pot, leaving the lid cracked just a bit, reduce heat to low, and let simmer for 20-25 minutes, until the polenta no longer tastes raw, stirring every 5 minutes or so
  7. Add in the butter and Parmesan cheese (if using), and check for seasoning. Add in fresh black pepper to taste
  8. Serve polenta immediately, scooping some into a bowl and topping with the mushroom mixture. Garnish with more Parmesan if desired

Keywords: polenta, stovetop, creamy polenta, sauteed mushrooms