Creamy Polenta with Mushrooms Recipe
Vegetarian Main Dish
On a quest for the perfect winter comfort dish, I stumbled upon the beautiful harmony of Creamy Polenta with Mushrooms.
This isn't merely a recipe; it's a blend of textures and flavors, where velvety polenta meets the earthy richness of sautéed mushrooms.
Infused with aromatic herbs, each bite promised me warmth and solace, especially on those colder nights.
250g King Brown mushrooms, thinly sliced
- 2 tbsp olive oil
- 2 tbsp pine nuts
- 3 sprigs fresh thyme, leaves removed and some reserved for garnish
- 3 leaves fresh sage, chopped
- 1 garlic clove, crushed
- 500ml water
- 90g fine polenta
- Salt and pepper, to season
In a large frying pan, heat the olive oil over medium-high heat.
Once shimmering, add the thinly sliced mushrooms. Sauté them until they are golden brown, which should take about 5 minutes.
Season the mushrooms with salt and pepper, and ensure they are evenly browned by tossing them occasionally.
Next, reduce the heat to medium and introduce the pine nuts, thyme leaves, chopped sage, and crushed garlic to the pan.
Continue to cook this mixture for an additional 2-3 minutes or until the mushrooms are tender and the herbs aromatic.
In a separate medium-sized pot, bring 500ml of water to a rolling boil. Slowly pour in the fine polenta, while simultaneously whisking to prevent any lumps from forming. This whisking should be consistent for the first 2-3 minutes.
Season the polenta mixture with salt. Continue cooking for 8 more minutes, stirring occasionally. By the end of this time, your polenta should be thick, creamy, and smooth.
Divide the creamy polenta evenly between two serving bowls. Top each bowl with the mushroom mixture.
Drizzle a bit of olive oil over the top and garnish with reserved thyme leaves. For an added touch, sprinkle a pinch of salt and pepper according to taste.
- Swiss Brown mushrooms are renowned for their deep, earthy flavor, but feel free to use any mushroom variety available to you.
- For a creamier polenta, consider adding a small dollop of butter or a splash of cream while cooking.
- Leftover polenta can be stored in the refrigerator. Once set, it can be sliced and pan-fried for a crispy exterior and soft interior treat.
After savoring the Creamy Polenta with Mushrooms, I realized it's more than just a dish; it's a reminder of the simple joys in life.
The combination of creamy polenta and fragrant mushrooms felt like a warm embrace, making me eagerly anticipate the next chilly evening to relish it all over again.
Whether you're vegetarian or just in search of a delightful meal, this dish is a heartwarming treat worth sharing.
- per serving
- 2 grams
- 15 milligrams
- 45 grams
- 8 grams
- 0 milligrams
- 15 grams