Creamy Polenta with Mushrooms Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Make the polenta: To a pot with water/stock add salt and pepper. Bring to a boil. Pour polenta flour to the pot, while constantly whisking, until combined and no lumps.

Reduce the heat to low, cover the pot with a lid and cook for 25-30 minutes, whisking every 5 minutes. Make sure to scrape the sides, bottom, and corners of the pan. Turn the heat off and stir in butter and cheese. Cover and let rest for 5 minutes before serving.

While the polenta is cooking, make the mushrooms: in a pan over medium heat, melt butter with olive oil. Add sliced onion and sauté for 5 minutes, add sliced mushrooms, season with salt, pepper and thyme. Sauté until the mushrooms are soft and cooked, about 7-8 minutes.

Serve: spoon polenta into a serving plate, top with some mushrooms and parmesan shavings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens