Creamy Polenta with Mushrooms
User Reviews
5
Creamy Polenta with Mushrooms
Description
This recipe begins by cooking stone-ground polenta according to package directions until tender and creamy. Olive oil is stirred in to enrich the texture and flavor. Meanwhile, mushrooms are sautéed with garlic until soft and fragrant. A sauce made from soy sauce, lime juice, tomato paste, and water is added to the mushrooms, which simmers covered to allow deep flavor development without drying out.
The combination creates a dish where the creamy polenta acts as a soft, mild background to the savory, tangy mushrooms. The lime juice introduces brightness that balances the soy and tomato components. Black pepper seasoning is added to finish.
The dish is best served immediately to enjoy the creaminess of the polenta and the fresh, saucy mushrooms. Plant-based milk can be added to adjust polenta consistency if it thickens too much during resting. This meal offers a warm, filling option with layers of flavor and contrasting textures.
Cooking tips include gradual polenta addition to avoid lumps and possible use of vegetable broth instead of water for a deeper taste. Instant polenta can shorten preparation time but may alter texture slightly.
Ingredients
- 1 cup polenta stone-ground
- 4 tablespoons olive oil divided
- plant-based milk to taste (optional)
- 1 pound mushrooms sliced
- 2 tablespoons soy sauce
- ½ lime
- ½ to 1 cup of water
- 1 tablespoon tomato paste
- 3 garlic minced, cloves
- black pepper freshly ground
Instructions
- Cook the polenta according to package instructions. When ready, add 2 tablespoons of olive oil, cover with the lid, and set aside.
- In a large pan with a lid, over medium heat, add the remaining oil. Add the mushrooms and saute for 5 minutes. Add the garlic and cook for 1 minute.
- In a small bowl, combine the soy sauce, juice of the lime, ½ cup of water, and tomato paste. Mix well and add it to the pan. Mix well, bring to a boil, cover, and lower the heat to a simmer. Cook for 10 minutes. Do not let juices dry, add water as needed.
- Once the mushrooms are ready, taste and season with black pepper.
- If the polenta has dried up and too thick for personal taste add the remaining plant-based milk until the desired consistency is achieved. Serve immediately topped with mushrooms and sauce.
Notes
- For more flavor, cook polenta in vegetable broth instead of water.
- Instant polenta can reduce cooking time significantly; if unavailable, coarsely ground cornmeal can substitute with similar texture.
- To prevent lumps, sprinkle polenta gradually into boiling liquid while whisking constantly and continue whisking frequently until thickened.
- If polenta becomes too thick or dry, add plant-based milk to reach desired creamy consistency before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 543mg | 23% |
| Potassium | 492mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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