Lenten Recipe: Creamy Polenta with Garlic Mushrooms
This Creamy Polenta with Garlic Mushrooms is a hearty, comforting, and meat-free dish, perfect for Lent. The smooth, buttery polenta pairs beautifully with garlicky sautéed mushrooms for a satisfying meal.
Ingredients
- For the Polenta
- 1 cup cornmeal polenta
- 4 cups vegetable broth
- ½ cup milk or plant-based milk
- 2 tbsp butter or olive oil for dairy-free
- ½ cup grated Parmesan cheese or nutritional yeast for vegan
- ½ tsp salt
- ½ tsp black pepper
- For the Garlic Mushrooms
- 2 tbsp olive oil
- 2 cups mushrooms sliced
- 3 garlic cloves minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh parsley chopped
- 1 tsp balsamic vinegar optional for extra flavor
Instructions
- In a large saucepan, bring vegetable broth to a gentle boil
- Slowly whisk in the cornmeal, stirring constantly to avoid lumps
- Reduce heat to low and cook for 15-20 minutes, stirring frequently
- Add milk, butter, Parmesan, salt, and black pepper, stirring until smooth
- Remove from heat and keep warm
- In a skillet, heat olive oil over medium heat
- Add sliced mushrooms and sauté for about 5 minutes until they start to brown
- Stir in garlic, salt, and black pepper, cooking for another 2 minutes until fragrant
- Drizzle with balsamic vinegar if using, then remove from heat and stir in fresh parsley
- Spoon the creamy polenta onto plates and top with the garlic mushrooms
- Serve warm and enjoy
Notes
- Use plant-based milk and nutritional yeast for a fully vegan version
- Add red pepper flakes for a little spice
- Polenta thickens as it sits, so add extra broth or milk when reheating