Creamy Polenta with Sautéed Mushrooms and Parmesan

Method

1. 1
   • vegetable stock 1 l

   Boil the stock — Bring the vegetable stock to a boil in a large heavy pot.

   ⏱5 min
2. 2
   • polenta 250 g

   Whisk in the polenta — Pour in the polenta in a thin, steady stream, whisking constantly to avoid lumps.

3. 3

   Cook until creamy — Reduce the heat to low and cook, stirring often, until thick and creamy.

   ⏱40 min
4. 4
   • button mushroom 250 g
   • garlic 1
   • olive oil 2 tbsp

   Sauté the mushrooms — Meanwhile, heat the olive oil in a pan and sauté the mushrooms with the garlic until golden and tender.

   ⏱8 min
5. 5
   • polenta 250 g
   • butter 60 g
   • Parmesan 80 g
   • salt to taste
   • black pepper to taste

   Stir in butter and Parmesan — Stir the butter and Parmesan into the polenta until melted and glossy, then season with salt and pepper.

6. 6
   • polenta 250 g
   • button mushroom 250 g
   • fresh parsley 2 tbsp

   Plate and serve — Spoon the polenta into bowls, top with the sautéed mushrooms and a scattering of fresh parsley, and serve hot.