Description

Quick Polenta with Garlic Sauteed Mushrooms is the ultimate cozy meal. Creamy, rich polenta forms the base for a topping of garlicky, golden sautéed mushrooms. It’s comforting, easy to make, and loaded with earthy flavor. Perfect for busy weeknights or when you’re craving something savory and vegetarian.

Ingredients

1 cup polenta (quick-cooking cornmeal)

4 cups water or vegetable broth

1 teaspoon salt

2 tablespoons butter (or olive oil)

1/3 cup Parmesan cheese (optional)

2 tablespoons olive oil

3 cups sliced mushrooms (Cremini, Baby Bella, or White Button)

3 cloves garlic, minced

1 tablespoon chopped fresh parsley (optional)

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Instructions

1. Bring 4 cups of water or broth to a boil in a medium saucepan. Add 1 teaspoon of salt.

2. Gradually whisk in 1 cup of polenta. Lower the heat and cook, stirring frequently, for 5–10 minutes until thickened.

3. Stir in 2 tablespoons of butter and 1/3 cup of Parmesan (if using). Keep warm on low heat.

4. In a skillet, heat 2 tablespoons olive oil over medium-high.

5. Add 3 cups of sliced mushrooms. Sear for 1 minute undisturbed, then stir and cook for 6–8 minutes until browned.

6. Add 3 minced garlic cloves. Cook for 1–2 minutes until fragrant.

7. Spoon polenta into bowls, top with garlic mushrooms, and sprinkle with fresh parsley. Serve hot.

Notes

Use broth instead of water for added flavor in the polenta.

Sear mushrooms in a single layer to avoid steaming—this gives better caramelization.

Reheat leftover polenta with a splash of water or broth to bring back its creamy texture.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Vegetarian Main or Side
Method: Stovetop
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 2g
Sodium: 680mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 7g
Cholesterol: 25mg