Description
Creamy Polenta with Mushrooms is a comforting and elegant dish featuring smooth, buttery polenta paired with sautéed shiitake or wild mushrooms. This recipe combines rich flavors from vegan or regular butter and parmesan cheese, enhanced by fresh parsley and white wine for a delightful, gluten-free meal perfect for any occasion.
Ingredients
Scale
Polenta
- 4 1/2 cups water
- 2 tsp salt
- 1 1/2 cups polenta
- 1/4 cup vegan or regular butter
- 1/2 cup vegan or regular parmesan
Mushrooms
- 20 oz sliced shiitake mushrooms (or a mix of wild mushrooms)
- 1/4 cup vegan butter
- 1/2 cup dry white wine, divided
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Optional Garnishes
- Fresh parsley
- Parmesan
- Salt & pepper
Instructions
- Prepare the Polenta: Bring water and salt to a boil in a pot. While whisking continuously, slowly pour in the polenta to prevent clumping. Reduce heat to low and simmer uncovered for at least 30 minutes, stirring every few minutes and scraping down the sides to keep it smooth and prevent sticking.
- Finish the Polenta: Once the polenta becomes tender and creamy, stir in the butter and parmesan cheese. Taste and adjust seasoning with additional salt if necessary. Keep warm while preparing the mushrooms.
- Cook the Mushrooms: Heat a skillet over medium-high heat. Add sliced mushrooms and cook dry for a few minutes to release and evaporate their moisture (this step can be skipped if using shiitake mushrooms). Then add butter and half of the white wine. Let the mixture simmer.
- Sauté and Deglaze Mushrooms: Season mushrooms with salt and continue cooking until they start to get crispy edges. Add the remaining white wine to deglaze the pan, cooking until the wine evaporates. Remove from heat and stir in chopped fresh parsley. Adjust seasoning with salt and pepper as desired.
- Serve: Spoon the creamy polenta into bowls and top generously with the cooked mushrooms. Garnish with extra fresh parsley, parmesan, salt, and pepper if desired. Serve hot and enjoy this comforting dish.
Notes
- Creamy polenta with mushrooms is both vegan-friendly (when using vegan butter and parmesan) and gluten free.
- Use shiitake or a mix of wild mushrooms to add depth of flavor.
- Whisking polenta while adding prevents lumps for a smooth texture.
- Adjust salt carefully since parmesan contributes saltiness.
- Optional garnishes add extra herbaceous brightness and richness.
Nutrition
- Serving Size: 1 serving
- Calories: 297
- Sugar: 2.7 g
- Sodium: 2654 mg
- Fat: 10.6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7.6 g
- Trans Fat: 0 g
- Carbohydrates: 42.6 g
- Fiber: 5.8 g
- Protein: 9.9 g
- Cholesterol: 7.2 mg
