Description
A comforting dish featuring creamy polenta topped with savory roasted mushrooms, perfect for any meal.
Ingredients
Scale
- 1 cup polenta
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups mixed mushrooms (cremini, shiitake, or button), cleaned and sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a baking dish, toss the sliced mushrooms with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until golden and tender.
- In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, reducing the heat to low.
- Cook the polenta, stirring frequently, until it thickens (about 15-20 minutes).
- Stir in the heavy cream and Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.
- Serve the creamy polenta in bowls topped with the roasted mushrooms and garnish with fresh parsley.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2
- Sodium: 500
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 36
- Fiber: 2
- Protein: 8
Keywords: Creamy Polenta, Roasted Mushrooms, Vegetarian Dish, Italian Recipe, Comfort Food