Mushrooms and Polenta

Ingredients

• 300 g Cremini Mushrooms (cleaned and sliced)
• 1 cup Polenta (Cornmeal) (fine or medium grind)
• 4 cup Water (cold)
• 2 tablespoon Unsalted Butter (cut into pieces)
• 1/2 cup Parmesan Cheese (freshly grated)
• 2 tablespoon Olive Oil (extra virgin)
• 2 clove Garlic (minced)
• 1 teaspoon Fresh Thyme (leaves only)
• 1/2 teaspoon Salt (plus to taste)
• 1/4 teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare Mushrooms

   Wipe the cremini mushrooms with a damp paper towel, trim the stems if needed, and slice them thinly.

   Time: PT5M

2. Measure Polenta

   Measure 1 cup of polenta and set aside. If using buckwheat or yellow polenta, the cooking ratio remains the same.

   Time: PT5M

3. Cook Polenta

   In a medium saucepan bring 4 cups of cold water to a boil, add 1/2 tsp salt, then slowly whisk in the polenta. Reduce heat to low and simmer, stirring frequently, until thick and creamy (about 20 minutes).

   Time: PT20M

   Temperature: 212°F

4. Finish Polenta

   Remove the saucepan from heat, stir in 2 tbsp butter and 1/2 cup grated Parmesan until melted and smooth. Adjust seasoning with extra salt or pepper if needed.

   Time: PT3M

5. Sauté Mushrooms

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds, then add the sliced mushrooms. Cook, stirring occasionally, until mushrooms release their moisture and turn golden brown, about 10 minutes.

   Time: PT10M

   Temperature: medium heat

6. Plate and Serve

   Spoon a generous portion of creamy polenta onto each plate, top with sautéed mushrooms, and finish with a drizzle of extra‑virgin olive oil and a sprinkle of fresh thyme.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

12 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g