Parmesan Polenta with Lemon Thyme Wild Mushrooms
Ingredients
Parmesan Polenta
-
3
cups
vegetable broth
-
1
cup
polenta
-
½
cup
shredded parmesan
-
to taste
salt
-
to taste
pepper
Lemon Thyme Wild Mushrooms
-
1
tablespoon
olive oil
-
¼
cup
shallots, sliced
-
1
clove
garlic, minced
-
2
cups
cremini mushrooms, sliced
-
½
cup
shitaki mushrooms, sliced
-
1
juice
lemon
-
2
tablespoons
fresh thyme, chopped
Instructions
- Bring vegetable broth to a boil in a medium saucepan.
- Whisk in polenta gradually and reduce heat, cooking for 30 minutes while stirring frequently.
- In a separate non-stick pan, heat olive oil over medium-high heat and sauté shallots until translucent.
- Add minced garlic and sauté for 30 seconds.
- Stir in cremini and shitaki mushrooms and sauté for 10 minutes, stirring occasionally.
- Finish the mushroom mixture with lemon juice and fresh thyme.
- Stir shredded parmesan, salt, and pepper into the cooked polenta and serve topped with the mushroom mixture.
Nutrition Facts (estimated)
Servings
4-6
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
10mg
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