Description
Crispy Polenta with Mixed Mushrooms is a comforting dish that perfectly pairs the satisfying crunch of golden polenta with the earthy flavors of saut?ed mushrooms. Ideal for any occasion, this recipe is simple enough for novice cooks to impress their guests. With a creamy center and savory mushroom topping, it makes a delightful appetizer or main course. Enjoy it as a vegetarian delight or pair it with your favorite protein for a complete meal.
Ingredients
Scale
- 1 cup instant polenta
- 2 cups low-sodium vegetable broth
- 1 cup mixed mushrooms (shiitake, cremini, button), sliced
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring vegetable broth to a boil. Gradually whisk in the polenta and cook until thickened (5-7 minutes for instant).
- Remove from heat and stir in Parmesan cheese until melted. Season with salt and pepper.
- Spread the polenta onto a lined baking sheet and let cool completely.
- In a skillet, heat olive oil over medium heat and saut? mushrooms and garlic until golden brown (about 8-10 minutes).
- Preheat oven to 425?F (220?C). Cut cooled polenta into squares or triangles and arrange on another baking sheet. Bake until crispy (15 minutes per side).
- Serve topped with saut?ed mushrooms and an optional drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Main
- Method: Baking/Saut?ing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 15mg