Description
A comforting and creamy polenta dish topped with savory sautéed mushrooms and fragrant thyme, perfect as a hearty main course that embraces simple ingredients and bold flavors.
Ingredients
Scale
Polenta
- 1 cup cornmeal (polenta)
- 4 cups vegetable broth
- 2 tablespoons butter
Mushrooms
- 8 ounces mushrooms, sliced
- 1 tablespoon butter or olive oil
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Instructions
- Prepare the polenta: In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal to prevent lumps. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 20-25 minutes.
- Finish the polenta: Stir in the 2 tablespoons of butter until melted and fully incorporated, giving it a rich and smooth texture. Season with salt as needed and keep warm.
- Sauté the mushrooms: While the polenta cooks, heat butter or olive oil in a skillet over medium heat. Add the sliced mushrooms and thyme leaves. Cook for 6-8 minutes until mushrooms are tender and browned, stirring occasionally. Season with salt and pepper to taste.
- Assemble and serve: Spoon the creamy polenta onto plates or a serving dish and top with the sautéed mushrooms. Garnish with additional thyme if desired and serve immediately for the best flavor and texture.
Notes
- Use coarse or medium-ground cornmeal for the best polenta texture.
- You can substitute vegetable broth with water or chicken broth if preferred.
- For extra creaminess, stir in grated Parmesan cheese just before serving.
- Fresh thyme works best for flavor; dried thyme can be used in smaller amounts.
- This dish pairs well with a crisp green salad or roasted vegetables.
