A creamy Parmesan Mushroom Polenta comprised of cremini and shitaki mushrooms, makes for the last word gluten free vegetarian dish! Plus you simply really feel stylish consuming it!
Alright of us, the topic of at this time is …. polenta. Have you ever had it? Have you ever not? What did you suppose?
To be trustworthy, at first look of the stuff, it doesn’t look to interesting nor does it sound like it might have a lot taste to it. I imply actually, its simply cornmeal, how a lot taste can it have?
Nicely… seems.. ALOT!
I had it for the primary time in Napa after we went to Bottega, Michael Chiarello’s Restaurant. It was a parmesan polenta that was served with grilled lamb chops and sauteed swiss chard. OMG!!! Soo sooo good! It was creamy tacky and went completely with the grilled lamb chops. I knew proper then and there that I needed to try to recreate that polenta at house.
So, that’s what todays recipe is. An inspiration from the dish I had in Napa. I made a decision to go meatless, so perhaps I ought to have posted this on Monday for Meatless Monday. However now you’ve got it so that you could make it ON Monday. 🙂
This dish has all of my favourite issues, a zesty chew from the lemon, earthiness from the totally different mushrooms, contemporary herbs, and tacky creaminess to complete it off!
Better of all, this Parmesan Polenta with Wild Mushrooms is vegetarian and gluten free! Win ANNNNNDDDD Win! 🙂
To get began, add 3 cups of vegetable broth to a medium measurement saucepan and produce to a boil. Slowly stir in 1 cup of polenta with a whisk. Scale back warmth and permit polenta to prepare dinner for half-hour, stirring steadily in order that the polenta doesn’t stick with sides.
Within the meantime, warmth a medium non-stick saute pan to medium excessive warmth. Add 1 tablespoon of olive oil and 1/4 cup of sliced shallots. Saute for 3-4 minutes till shallots are translucent.
Subsequent add 1 minced garlic clove and saute for 30 seconds. Instantly add in 2 cups of sliced cremini mushrooms with 1/2 cup of sliced shitaki mushrooms.
Saute for 10 minutes, stirring sometimes. End off the mushrooms with juice from 1 lemon and a couple of tablespoons of chopped contemporary thyme. Subsequent, to the polenta, add in 1/2 cup of shredded parmesan, salt, and pepper to style and serve!
Description
This Mushroom Polenta recipe is a hearty meatless meal that pairs sautéed wild mushrooms with creamy Parmesan polenta and thyme. So good!
Parmesan Polenta:
Thyme Mushrooms:
- Add vegetable broth to a medium measurement saucepan and produce to a boil.
- As soon as boiling, slowly stir in polenta with a whisk in addition to salt.
- Scale back warmth and permit polenta to prepare dinner for quarter-hour, stirring steadily in order that the polenta doesn’t stick with sides. After quarter-hour, whisk in 1/2 cup of water and proceed to prepare dinner one other quarter-hour.
- Within the meantime, warmth a big pan to medium excessive warmth. Add olive oil and shallots. Saute for 1-2 minutes till shallots are translucent.
- Subsequent add mushrooms and saute for 5-7 minutes.
- Add in butter, garlic, contemporary thyme and salt. Saute one other 3-4 minutes till mushrooms are browned and butter is evaporated. Put aside.
- Subsequent, to the polenta, add in butter and 1/2 cup of shredded parmesan to style.
- Serve polenta in a giant bowl and high with mushroom combination.
- Garnish with extra parmesan and contemporary thyme.
Diet
- Serving Measurement: 1 cup + mushrooms
- Energy: 216
- Sugar: 2 g
- Sodium: 857 mg
- Fats: 10 g
- Saturated Fats: 5 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 7 g
- Ldl cholesterol: 20 mg
