Creamy Polenta with Balsamic Mushrooms and Onions
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 392
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 46
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 14
- Cholesterol
- 50
- Sodium
- 1351
- Total: 40 min
- Active: 10 min
Ingredients
Polenta:
4 cups (1 liter) low-sodium vegetable or mushroom broth
2 garlic cloves, finely grated
1 cup (150 grams) yellow cornmeal
2 tablespoons (28 grams) butter
1/2 cup (50 grams) grated Pecorino cheese
2 tablespoons finely chopped parsley
Kosher salt
Freshly ground black pepper
Mushrooms and Onions:
4 cups (about 450 grams) mixed mushrooms, roughly torn, sliced or halved
Kosher salt
2 tablespoons (28 grams) butter
1 red onion, cut into thin wedges
1 sprig rosemary
Freshly ground black pepper
2 garlic cloves, thinly sliced
1/4 cup (60 milliliters) balsamic vinegar
2 teaspoons flour
1 1/2 cups (375 milliliters) low-sodium vegetable or mushroom broth
1/2 lemon, zested and juiced
2 tablespoons finely chopped fine herbs, such as parsley, tarragon, basil or chives, plus more for serving
Shaved Pecorino, for serving
Directions
- For the polenta: Bring the vegetable broth to a boil in a medium pot with a tight-fitting lid over high heat. Stir in the garlic, then slowly whisk in the cornmeal. When slightly thickened, cover the pot with the lid, reduce the heat to low and allow it to simmer until thickened and creamy, 25 to 30 minutes, stirring every 5 minutes. Remove the polenta from the heat and whisk in the butter, Pecorino and parsley. Season with salt and pepper.
- Meanwhile, for the mushrooms and onions: Place a large skillet over medium heat, add the mushrooms and season with salt. Dry sauté the mushrooms for 3 to 4 minutes, or until they release some of their moisture, stirring frequently. Add the butter, onion and rosemary and season with salt and pepper. Cook until the mushrooms are well browned and the onions are soft and lightly golden, 5 to 6 minutes. Add the garlic and balsamic vinegar and cook until the vinegar has almost bubbled away. Sprinkle in the flour and stir to coat. While stirring, slowly pour in the broth. Bring the mixture to a simmer and cook until slightly thickened and saucy.
- Finish the mushrooms and onions with the lemon zest, lemon juice and herbs. Season to taste with salt and pepper.
- Serve the polenta in bowls topped with the balsamic mushrooms and onions. Top with grated Pecorino and a scattering of herbs.