Polenta With Creamy Mushroom Sauce Recipe

Polenta with creamy mushroom sauce is a comforting and flavorful dish that combines the smoothness of polenta with the richness of a creamy mushroom sauce. The polenta is cooked to perfection, creating a creamy and slightly firm base for the sauce. The mushroom sauce is made with sautéed mushrooms, garlic, and herbs, all cooked in a creamy and velvety sauce. This dish is perfect for a cozy dinner or as a side dish for a special occasion.

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40minstotal
40m.total
Polenta With Creamy Mushroom Sauce
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Ingredients for Polenta With Creamy Mushroom Sauce Recipe

  • 1/4 cup Polenta
  • 1 cup Water
  • 1/4 tablespoon Olive Oil
  • 2 ounce Mushrooms, Sliced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Fresh Thyme Leaves
  • 1/4 teaspoon Fresh Rosemary, Chopped
  • 1/4 cup Vegetable Broth
  • 0.13 cup Heavy Cream
  • As required Salt And Pepper To Taste
  • as needed Fresh Herbs For Garnish

Directions: Polenta With Creamy Mushroom Sauce Recipe

Cooking Directions

  • STEP 1.In a large saucepan, bring water to a boil and slowly whisk in the polenta. Reduce heat to low and cook, stirring frequently, until the polenta is thick and creamy.
  • STEP 2.In a separate pan, heat olive oil over medium heat. Add the mushrooms and cook until they release their moisture and start to brown.
  • STEP 3.Add garlic, thyme, and rosemary to the mushrooms and cook for another minute. Pour in the vegetable broth and bring to a simmer.
  • STEP 4.Stir in the heavy cream and simmer for a few more minutes until the sauce thickens slightly. Season with salt and pepper to taste.
  • STEP 5.To serve, spoon the creamy mushroom sauce over the polenta and garnish with fresh herbs. Enjoy!

Cooking Tips

  • For extra flavor, you can add grated Parmesan cheese to the polenta while it is cooking.
  • If the mushroom sauce is too thick, you can thin it out with a little vegetable broth or water.
  • Feel free to add other vegetables like spinach or roasted bell peppers to the mushroom sauce for added texture and flavor.

Storage and Serving

  • Leftover polenta can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the polenta in the microwave or on the stovetop, adding a splash of water or milk to maintain its creamy texture.
  • The mushroom sauce can also be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or broth if needed.
Nutrition
value
216
calories per serving
12 g Fat8 g Protein14 g Carbs3 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    8g
  • Carbs
    14g
  • Fiber
    3g

MacroNutrients

  • Carbs
    14g
  • Protein
    8g
  • Fiber
    3g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    160mg
  • Iron
    2mg
  • Vitamin A
    166mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    46mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    5mg
  • Vitamin E
    < 1mg
  • Copper
    1mcg
  • Magnesium
    42mg
  • Manganese
    < 1mg
  • Phosphorus
    193mg
  • Selenium
    7mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp