Polenta Recipe with Sautéed Mushrooms


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.

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

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.

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.

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

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.

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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