Polenta is one of those dishes for me that is somewhat of a comfort food and very versatile. Since it starts off quite bland, there are many ways to make them interesting. You can also have them for breakfast lunch or dinner. In this dish, I made them for dinner and I served them with a wild mushroom topping and finished the dish with some shaved Parmesan cheese. I also served it with a side of grilled vegetables that I seasoned with some garlic teriyaki sauce.
You will see that I have another recipe on my blog, similar to this one, but cooked very differently, however, both equally delicious in my opinion. When I cook for a large number of people or I do not want to slave in the kitchen, I would probably make this dish in the same fashion as the opposite recipe (in the oven). It’s up to you, but the flavors are different also.
I served the polenta as the main part of the meal but it can be served as a side dish as well. After the recipe, I have added some other ideas for polenta as well so that you can experiment. Below is a short video of me finishing off the polenta so that you can see the consistency of this recipe. You can make it creamier or thicker if you wish.
INGREDIENTS – Serves 4-6
Per serving (1/2 cup) – Calories 316 Fat 10g Carbs 13g Protein 34g (1 cup servings)
- 2 cups Polenta
- 8 cups vegetable broth (or water)
- 1/3 cup half & half
- 3 tablespoons butter
- 2 tablespoons kocher salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 cup Parmesan cheese (for topping)
- 4 cups of mushrooms (baby bella, shiitake, button and oyster)
- 2 shallots (sliced thin)
- 2 tablespoons olive oil
HOW TO MAKE IT…
- In a large pot, bring the broth to a boil and add the polenta
- Lower the heat to low while stirring or whisking frequently
- As the polenta thickens, add the salt, pepper, garlic and onion powder, half & half and butter and continue to stir until desired thickness
- Remove from heat and make the mushrooms
- In a large saute pan on medium high heat, add the olive oil and shallots and saute for about 1 minute
- Add the mushrooms and continue to cook until mushrooms are cooked through and a light golden brown (about 6-7 minutes)
- Season with salt and pepper (if desired)
- Remove from heat and serve on top of polenta then top with some Parmesan cheese
Ideas: You can add cheese into the polenta while cooking so they become really cheesy and you can also add the mushrooms or some other veggies directly to the polenta as well and stir it in. You can add some fresh herbs as well to give it some freshness. There are some other ways to serve polenta which involve refrigeration to make the polenta solid, but I will write about those specifically in a separate blog.