Creamy White Polenta with Sautéed Mushrooms | How to Cook Polenta
If you’re looking for a comforting and versatile dish, look no further than this Creamy White Polenta with Mushrooms. White polenta offers a wonderfully smooth and creamy texture that makes it a perfect base for a variety of delicious toppings. This recipe highlights the delicate, subtle flavors of white polenta and is sure to be a hit at your table.
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INGREDIENTS:
For the Polenta:
• 1 cup Organic White Polenta (https://foodtolive.com/shop/organic-w...)
• 4 cups water or vegetable broth
• 1/2 cup milk (or dairy-free alternative)
• 2 tbsp unsalted butter (or olive oil for a dairy-free option)
• Grated Parmesan cheese (or nutritional yeast), optional
• Salt and pepper to taste (https://foodtolive.com/shop/himalayan..., https://foodtolive.com/shop/organic-w...)
For the Mushrooms:
• 2 tbsp olive oil
• 1 lb mushrooms (cremini, shiitake, or your choice)
• 1/2 tbsp dried thyme or rosemary
• Salt and pepper to taste
INSTRUCTIONS:
Prepare the Polenta:
• In a medium saucepan, bring the vegetable broth to a boil.
• Slowly whisk in the white polenta, reducing the heat to low.
• Continue to cook, stirring frequently, for about 30 minutes or until the polenta is thick and creamy.
• Stir in the milk and butter (or olive oil) and cook for another 5 minutes. If using, mix in the Parmesan cheese. Season with salt and pepper to taste.
Cook the Mushrooms:
• While the polenta is cooking, heat olive oil in a large skillet over medium-high heat.
• Add the sliced mushrooms and cook until they begin to brown, about 10 minutes.
• Stir in the dried thyme or rosemary and season with salt and pepper.
Assemble the Dish:
• Spoon the creamy polenta onto plates or into bowls.
• Top with the sautéed mushrooms and a drizzle of the pan juices.
• Garnish with additional herbs if desired.
Enjoy all types of Polenta by Food to Live:
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https://foodtolive.com/shop/polenta
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