Creamy Polenta with Roasted Mushrooms
Ingredients
Roasted Mushrooms
-
1
lb
Baby Bella mushrooms
-
2
tablespoons
olive oil
-
1
tablespoon
balsamic vinegar
-
1
tablespoon
minced garlic
-
to taste
salt
-
to taste
black pepper
-
¼
cup
chopped flat leaf Italian parsley
Creamy Polenta
-
2
cups
milk
-
1½
cups
water
-
½
teaspoon
kosher salt
-
¾
cup
stoneground polenta
-
2
tablespoons
butter
-
¾
cup
freshly grated Parmesan cheese
-
optional
extra Parmesan cheese for serving
Instructions
- Preheat the oven to 400°F.
- Toss the mushrooms with olive oil, balsamic vinegar, garlic, salt, and pepper in a bowl.
- Spread the mushrooms on a greased baking sheet and roast for 15-20 minutes until tender, stirring once.
- In a saucepan, combine milk, water, and salt, and bring to a simmer.
- Slowly whisk in the polenta and reduce heat to low, partially covering the pan.
- Cook the polenta for about 30 minutes, whisking every 5 minutes until creamy.
- Stir in butter and Parmesan cheese into the polenta.
- Divide the polenta into bowls and top with roasted mushrooms and additional Parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
300mg
Cholesterol
30mg
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