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Creamy Polenta with Mushrooms
40 minsA rich, comforting dish featuring smooth, velvety polenta topped with savory sautéed mushrooms. It's a hearty and satisfying meal, perfect for any occasion.
Ingredients
- 1 cup Biona polenta (coarse cornmeal)
- 4 cups water or vegetable broth
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper, to taste
- 2 tablespoons Organico olive oil
- 2 cups mixed mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon Just Natural thyme (optional)
- Just Natural parsley (optional, for garnish)
- Bring the water or broth to a boil in a large pot.
- Gradually whisk in the polenta, reducing the heat to low.
- Cook the polenta, stirring frequently, until thick and creamy (about 30-40 minutes).
- Stir in the Parmesan cheese, butter, salt, and pepper.
- Heat the olive oil in a skillet over medium heat.
- Add the mushrooms and garlic, and cook until the mushrooms are browned and tender.
- Season with salt, pepper, and thyme (if using).
- Serve the creamy polenta topped with sautéed mushrooms and garnish with fresh parsley.


