Creamy Polenta with Mushrooms

Ingredients

• 1 cup Polenta (coarse cornmeal, medium grind for creamy texture)
• 2 cups Whole Milk (full‑fat for richness)
• 2 cups Vegetable Stock (low‑sodium)
• 2 medium Leeks (white and light green parts only, rinsed well)
• 8 oz Cremini Mushrooms (sliced)
• 2 tablespoons Olive Oil (extra‑virgin)
• 3 tablespoons Unsalted Butter (divided: 2 tbsp for mushrooms, 1 tbsp for finishing polenta)
• 1 teaspoon Fresh Thyme (leaves stripped from stems)
• 1 small Red Chili Pepper (finely chopped (optional for heat))
• 1/4 cup Dry Red Wine (deglazing liquid)
• 1 teaspoon Dijon Mustard (smooth)
• 1/4 cup Heavy Cream (adds richness to glaze)
• 1/4 cup Parmesan Cheese (freshly grated)
• to taste Salt
• to taste Black Pepper
• 1 tablespoon Fresh Parsley (chopped for garnish (optional))

Instructions

1. Clean and Slice Leeks

   Trim the root end and dark green tops, rinse the leeks under running water, then slice into half‑moon pieces about 1/4‑inch thick.

   Time: PT5M

2. Slice Cremini Mushrooms

   Wipe the mushrooms with a damp cloth and slice them thinly.

   Time: PT3M

3. Sauté Mushrooms

   Heat 2 tbsp olive oil and 2 tbsp butter in the skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn deep brown, about 8 minutes.

   Time: PT8M

   Temperature: Medium

4. Add Leeks and Aromatics

   Add the sliced leeks, thyme leaves, and chopped chili to the mushrooms. Sauté for 3 minutes until the leeks soften but retain a slight bite.

   Time: PT3M

   Temperature: Medium

5. Heat Milk and Stock

   In a separate saucepan, combine 2 cups whole milk and 2 cups vegetable stock. Bring to a gentle simmer over medium heat, stirring occasionally to prevent a skin from forming.

   Time: PT5M

   Temperature: Medium

6. Cook Polenta

   Gradually whisk the 1 cup polenta into the simmering liquid. Reduce heat to low and continue stirring constantly for 20 minutes until the mixture thickens and becomes creamy.

   Time: PT20M

   Temperature: Low

7. Enrich Polenta

   Stir in the remaining 1 tbsp butter and the grated Parmesan cheese until fully melted and incorporated. Taste and adjust salt and pepper as needed.

   Time: PT2M

8. Prepare Red Wine Mustard Glaze

   Deglaze the mushroom pan with 1/4 cup red wine, scraping up any browned bits. Add 1 tsp Dijon mustard and 1/4 cup heavy cream. Simmer gently for 3 minutes until the sauce thickens slightly.

   Time: PT3M

   Temperature: Medium

9. Plate the Dish

   Divide the creamy polenta among four bowls, top each with a generous spoonful of the mushroom‑leek mixture, drizzle the red‑wine glaze over the top, and garnish with chopped parsley if desired. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

11g

Carbohydrates

26g

Fat

23g

Fiber

3g