Cook and Scale
Creamy Polenta with Sautéed Mushrooms and Parmesan
4 servings · 50 min total
Silky, slow-stirred polenta enriched with butter and Parmesan, topped with garlicky sautéed mushrooms — a comforting Northern Italian classic.
Ingredients
- 1 l vegetable stock
- 250 g polenta
- 60 g butter
- 80 g Parmesan, grated
- 250 g button mushroom, sliced
- 1 garlic, finely chopped
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Milk, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Boil the stock — Bring the vegetable stock to a boil in a large heavy pot.
- 2.
Whisk in the polenta — Pour in the polenta in a thin, steady stream, whisking constantly to avoid lumps.
- 3.
Cook until creamy — Reduce the heat to low and cook, stirring often, until thick and creamy.
- 4.
Sauté the mushrooms — Meanwhile, heat the olive oil in a pan and sauté the mushrooms with the garlic until golden and tender.
- 5.
Stir in butter and Parmesan — Stir the butter and Parmesan into the polenta until melted and glossy, then season with salt and pepper.
- 6.
Plate and serve — Spoon the polenta into bowls, top with the sautéed mushrooms and a scattering of fresh parsley, and serve hot.