Mushrooms With Polenta







A recipe allowed in a / / diet.

Impress your family with a creamy, filling, and warming main course. Make it extra-cheesy by mixing polenta with grated parmesan and topping the final dish with diced Cheddar and mozzarella. The buttery, truffle oil-cooked mushrooms are flavored with thyme and rosemary and bring the flavors to a new level.

Nutritional Chart

Calories: 347 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 13 g
  • 18 g
  • 33 g

Ingredients Needed for Mushrooms With Polenta

For the mushrooms:

1 tablespoon olive oil
1 tablespoon butter
11 ounces of mushrooms, sliced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary
2 garlic cloves, diced
1 tablespoon truffle oil

For the polenta:

4 cups of water
1 ½ cups of instant cornmeal
2 ounces of butter
1 cup parmesan
1 ounce Cheddar, diced (for the topping)
1 ounce of low moisture mozzarella, diced (for the topping)
1 ounce of parmesan, grated (for the topping)
1 tablespoon fresh thyme, chopped (for garnishing)

How to Make Mushrooms With Polenta

  1. For the mushrooms:Add the olive oil and butter in a skillet over low heat and melt it.
  2. Add the mushrooms. Cook and stir until they turn golden brown.
  3. Add the fresh thyme, rosemary, and garlic. Stir once or twice. Add the truffle oil, season with salt and pepper, and stir for 1-2 minutes. Remove from heat.
  4. For the polenta:Fill a cooking pot halfway with water, salt it, and bring it to a boil.
  5. Add the instant cornmeal. Continually stir and cook until it thickens.
  6. Let it cook for 5 minutes more. Add the butter and whisk to incorporate it. Add the parmesan and mix until even.
  7. Transfer the polenta on a serving plate and add the cooked mushrooms on top. Garnish with diced Cheddar and mozzarella, grated parmesan, and thyme. Bake for 8 minutes at 400⁰F/200⁰C.
  8. Serve garnished with more grated parmesan.

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