Creamy Polenta with Mushrooms
A comforting and savory dish featuring creamy polenta enriched with butter and parmesan, topped with perfectly cooked shiitake or wild mushrooms deglazed with white wine and fresh parsley.
Equipment
- Pot
- whisk
- skillet
- Spoon
Ingredients
Polenta
- 4 1/2 cups water
- 2 tsp salt
- 1 1/2 cups polenta
- 1/4 cup vegan or regular butter
- 1/2 cup vegan or regular parmesan
Mushroom Topping
- 20 oz sliced shiitake mushrooms or a mix of wild mushrooms
- 1/4 cup vegan butter
- 1/2 cup dry white wine divided
- 2 tbsp fresh parsley chopped
- salt and pepper to taste
Optional Garnishes
- fresh parsley optional garnish
- parmesan optional garnish
- salt & pepper optional garnish
Instructions
Instructions
- Bring water and salt to a boil, then slowly whisk in polenta. Reduce heat to low and simmer for at least 30 minutes, stirring occasionally to prevent clumps.
- Once the polenta is tender, stir in the butter, cheese, and additional salt to taste.
- While polenta cooks, heat a skillet and cook mushrooms dry to release moisture. For shiitake mushrooms, skip this step and add butter directly.
- Add butter and half of the wine to the mushrooms, simmering until they start to get crispy. Deglaze the pan with the remaining wine, cooking until evaporated, then stir in fresh parsley, salt, and pepper.
- Spoon the creamy polenta into bowls, top with the sautéed mushrooms, and garnish with extra herbs, cheese, and pepper. Serve hot.
Notes
Taste the polenta before adding more salt as the amount of parmesan can vary in saltiness. If using shiitake mushrooms, you can add butter directly to the pan without dry cooking them first.