Description
Savory mushroom polenta brings comfort straight from Italian kitchens to your dinner table with creamy cornmeal and rich, earthy mushrooms that blend perfectly. Warm and satisfying, this simple dish delivers rustic flavors that make your meal feel like a cozy embrace from a cherished family recipe.
Ingredients
Scale
Main Ingredients:
- 4 cups vegetable broth
- 1 cup yellow cornmeal
- 2 cups mushrooms
- 1 cup coconut milk
Flavor Enhancers:
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
Supporting Seasonings:
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Slice 2 cups of mushrooms and mince 3 cloves of garlic. Heat 2 tablespoons olive oil in a large skillet over medium heat at 350°F for 3-4 minutes.
- Add sliced mushrooms to hot skillet. Cook for 5 minutes, stirring occasionally, until they start releasing moisture and browning slightly.
- Stir in minced garlic and ½ teaspoon dried thyme. Sauté for additional 2-3 minutes until garlic becomes fragrant. Remove from heat and set aside.
- Pour 4 cups vegetable broth and 1 cup coconut milk into a large saucepan. Bring liquid to a gentle simmer over medium heat at 200°F.
- Gradually whisk 1 cup yellow cornmeal into simmering liquid, stirring constantly to prevent lumps from forming. Reduce heat to low at 175°F.
- Continue stirring polenta every 2-3 minutes for 20 minutes. The mixture will thicken and become creamy. Add small amounts of warm broth if it becomes too dense.
- Fold sautéed mushrooms and 2 tablespoons nutritional yeast into polenta. Season with ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes.
- Taste and adjust seasonings as desired. If polenta seems thick, stir in extra coconut milk to reach preferred consistency.
- Transfer creamy polenta to serving dishes. Drizzle with additional olive oil and garnish with fresh herbs if desired. Serve immediately while hot.
Notes
- Cornmeal can clump quickly, so whisk steadily and slowly when adding it to the liquid to create a smooth texture.
- Coconut milk adds richness and creaminess, but vegetable broth helps control the thickness and prevents the polenta from becoming too heavy.
- Nutritional yeast provides a subtle cheesy flavor that works perfectly for dairy-free diets, making this recipe adaptable for vegans and those with lactose intolerance.
- Mushrooms absorb flavors beautifully, so letting them sauté until golden brown develops deeper, more complex taste in the final dish.
- Prep Time: 8 minutes
- Cook Time: 28 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg