Description
A delicious and creamy polenta dish made with mushrooms and garlic, perfect as a comforting meal.
Ingredients
Scale
- 4 cups vegetable broth
- 1 cup yellow cornmeal
- 1 cup coconut milk
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups mushrooms (cremini, shiitake, or button)
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons nutritional yeast
Instructions
- Start by slicing the mushrooms and mincing the garlic. Heat a large skillet over medium heat and add olive oil.
- Once hot, toss in the mushrooms and let them cook for about five minutes, stirring occasionally.
- As they start to brown, add the minced garlic and dried thyme. Cook for another three minutes until fragrant. Set aside.
- In a large saucepan, bring the vegetable broth and coconut milk to a gentle simmer over medium heat. Stir occasionally to prevent any separation.
- Slowly whisk in the cornmeal while stirring continuously to prevent lumps. Reduce the heat to low and keep stirring frequently.
- The mixture will begin to thicken within five minutes. Let the polenta cook for about 20 minutes, stirring often. If it gets too thick, add a little extra warm vegetable broth to loosen it up.
- Once the polenta is thick and creamy, stir in the sautéed mushrooms and garlic. Mix well.
- Then add nutritional yeast, salt, black pepper, and red pepper flakes if using.
- Give the polenta a taste and adjust seasoning as needed. If it’s too thick, add a splash of coconut milk. If you want a stronger cheesy flavor, mix in a bit more nutritional yeast.
- Spoon the creamy mushroom and garlic polenta onto plates or into bowls.
Notes
- This polenta can be served as a main dish or a side.
- Feel free to experiment with different types of mushrooms.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 760mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg