Polenta Recipe with Sautéed Mushrooms

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This creamy polenta recipe with sautéed mushrooms is an EASY and quick weeknight meal. It's the perfect bowl of comfort food, but also great in the summertime.

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Polenta is a really simple dish, just cornmeal and water or broth with a little seasoning such as salt or rosemary.

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The classic cornmeal-to-liquid ratio for cooking polenta is 1 part cornmeal to 4 parts water (similar to grits). I recommend using vegetable or chicken broth instead of water.

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Mushrooms are a great addition as they have a meaty flavor, even without meat. When it comes to choosing mushrooms, pick up a variety that will give the dish layered textures and flavors.

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We went with portobello and cremini, but plain button mushrooms or seasonal porcini mushrooms would be delicious additions too.

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You can eat polenta as a side dish with pretty much anything. It goes great with a Bolognese ragu, slow cooked short ribs, or any kind of steak.

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Here are the ingredients you'll need: vegetable broth, polenta (dried yellow cornmeal), portobello mushrooms, shallots, rosemary, Parmigiano-Reggiano cheese, and olive oil.

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