Polenta is one of those things that I wasn’t a huge fan of the first time I tried it. I don’t remember exactly how I made it, but it involved premade polenta, slicing it, frying it and topping it with something. It wasn’t great. However, when you make your own polenta and it’s creamy with a little cheese, it’s really delicious. Then you can use it as a base for just about everything – herbed mushrooms, spicy Cajun shrimp, meatballs, and anything else you can think of. It really doesn’t take long to make. You just have to bring the milk and water to a boil and then stir in the polenta. Make sure to keep stirring the polenta or it’ll burn to the bottom of the pan. Polenta is a great option for vegetarians as well as folks who can’t have gluten. Since it’s made from corn, it’s naturally gluten free. You can also mix it with quinoa and add berries and honey (plus a little vanilla and skip the cheese) to make a delicious breakfast cereal. But for now, try this delicious creamy polenta topped with sautéed herbed mushrooms.

Creamy Polenta with Herbed Mushrooms

This delicious polenta is simple and easy to make. It’s rich and creamy and topped with mushrooms sautéed with garlic and herbs. It’s gluten free and vegetarian, not to mention beautiful and incredibly tasty!

Ingredients

  • 1 lb fresh mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 Tbsp olive oil
  • Salt & Pepper, to taste
  • 1 tsp fresh basil, chopped
  • 1 tsp fresh sage, chopped
  • 1/4 cup fresh flat leaf parsley, chopped
  • 1 tsp balsamic vinegar
  • 2 cups skim milk
  • 2 cups water
  • 1 cup coarse grain polenta (not instant)
  • 1/4 cup shredded cheddar cheese
  • Salt to taste

Instructions

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the mushrooms and garlic. Cook for 5 – 7 minutes, or until they begin to soften.
  3. Add the salt and pepper, basil, sage, parsley and vinegar.
  4. Cook for an additional 2 minutes, or until tender and fragrant. Keep warm until serving.
  5. In a medium sized saucepan, heat the water and milk over medium heat until it comes to a boil.
  6. Whisk in the polenta and reduce heat to low.
  7. Continue to whisk, stirring frequently until thick.
  8. Once thick, remove from heat and add the cheese and salt.
  9. Serve the mushrooms over the creamy polenta.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Diet tags: Gluten free

Number of servings (yield): 4

Culinary tradition: USA (Southern)

Calories: 270

Fat: 11

Protein: 12

Entire recipe makes 4 servings
Serving size is about 1 1/3 cups of polenta and mushroom mixture (about 2/3 cup of polenta with about 2/3 cup mushrooms)
Each serving = 8 Smart Points/7 Points
PER SERVING: 270 calories; 8.2g fat; 1.3g saturated fat; 34g carbohydrates; 8.3g sugar; 12g protein; 4g fiber

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