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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Mushroom Polenta

  • Level: Easy
  • Yield: 4 servings
  • Total: 20 min
  • Active: 20 min
Creamy polenta topped with sautéed mushrooms is a classic heart-warming side dish. We’ve upped the umami flavor here by cooking the polenta in a mushroom broth, creating a delicious and rich version for the mushroom-lover in everyone.
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Directions

  1. Heat 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms, season with salt and brown, 5 to 7 minutes. Add 1 teaspoon each butter and fresh thyme and 1 minced shallot; cook 30 seconds. Meanwhile, simmer 3 cups mushroom broth and a pinch of salt in a saucepan. Whisk in 3/4 cup quick-cooking polenta; stir until thickened, 5 minutes. Stir in 2 tablespoons grated Parmesan; season with salt and pepper. Top with the mushrooms, chopped parsley, more Parmesan and pepper.

Photograph by Andrew Purcell

Categories:

Polenta Recipes Mushroom Side Dish

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1 Review
Add Your Review

Anonymous

To be fair I didn’t have mushroom broth because I couldn’t find it. The mushroom and shallot mixture was very good. I think I would prefer it with Gruyère cheese. I added extra Parmesan but it wasn’t cheesy enough for me.

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