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Ingredients
1 cup quick-cooking polenta
4 cups low-sodium chicken stock or broth
1 cup grated Parmigiano Reggiano
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 pound assorted cultivated wild mushrooms (portobello, cremini, shiitake, chanterelle, etc.), washed, trimmed and sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
Nutritional analysis per serving (4 to 6 servings)
33 grams carbs; 22 milligrams cholesterol; 298 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 11 grams fat; 4 grams fiber; 675 milligrams sodium; 16 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir the polenta thoroughly into one cup of stock. Bring the rest of the stock to a boil, reduce heat to simmer and slowly add the polenta, stirring. Cook until mixture thickens, a couple of minutes. Stir in the cheese. Season with salt and pepper. Keep warm.
- Step 2
Heat the oil in a nonstick pan until it is very hot. Reduce the heat to medium high, and saute the mushrooms with the thyme until the mushrooms release their juices and the juices begin to evaporate. Season with salt and pepper. Spoon the mushrooms over the top of the polenta, and serve.
To make ahead of time, prepare the polenta and mushrooms and refrigerate separately. When ready to serve, preheat the oven to 350 degrees. Reheat the polenta in the oven for about 30 minutes, until heated all the way through. Reheat the mushrooms in a covered pan over very low heat. When the polenta is ready, spoon the mushrooms over the top.
Private Notes
Comments
I added a teaspoon of umami powder to the polenta and reduced the cheese by half and it was perfect. I didn’t see the point of mixing the broth and a cup of polenta first but I used regular polenta so maybe there’s something about instant. I also added a cup or so of arugula to the mushrooms at the end before putting on polenta.
This was so good and easy! I added more mushrooms and had this with a salad for dinner. Also added 2 Teaspoons of minced garlic to chicken broth while it boiled. Brings a little more flavor. Definitely will be making this again.
Wonderful and very easy. I used turkey stock but any stock (or even water) would work. The cheese added a depth and creaminess to the cooked polenta.