|Creamy Polenta with Herb Mushrooms|
Polenta is a versatile ingredient made from ground cornmeal that can be fried, baked, grilled, formed in patties or served smooth and creamy like today's recipe. If you've never had it before, I liken it to sort of a heartier cream of wheat.
|Party polenta "shooters"|
Like many grains, I was excited to see that polenta is cheap! I could feed an army with one little bag. Creamy Polenta with Herb Mushrooms is delicious, unique, and it is also super affordable. I took dried polenta and cooked it in broth, added cheese, butter and cream and then topped it with sauteed mushrooms. This is pure comfort in a bowl. Enjoy!
Creamy Polenta with Herb Mushrooms
|Cast of Characters: Polenta (pictured above), broth, cream/milk, butter, parmesan cheese, mushrooms, onions, evoo, thyme and basil.|
|Add diced onions with evoo and thyme to a pan.|
|Once onions are translucent, add chopped fresh mushrooms and a splash of broth. (You can use water too.)|
|Once mushrooms have released their juices turn off the heat and add some fresh basil.|
|Prepare polenta according to package instructions. I used veggie broth here.|
|Once cooked and fluffed add the cream.|
|Add butter and healthy handful of parmesan cheese.|
|Serve and enjoy!|
Feel free to play around with ingredients and add-ins. My next choice will be adding mozzarella cheese to the polenta and topping it with marinara sauce. What would you add?
Now, I'm off to make my Fall classics; pumpkin muffins, apple crumble, and butternut squash soup!