Polenta con Funghi

For the Polenta:

1 cup polenta (coarse cornmeal)

4 cups water or broth (vegetable or chicken for added flavor)

1 teaspoon salt

2 tablespoons butter

1/2 cup grated Parmesan cheese

For the Mushroom Topping:

2 tablespoons olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 pound mixed mushrooms (such as cremini, shiitake, and portobello), cleaned and sliced

1/2 cup white wine

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Salt and pepper to taste

Fresh parsley, chopped for garnish

Cook the Polenta:

In a large saucepan, bring the water or broth to a boil. Add the salt.
Gradually whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 30-40 minutes.
Remove from heat and stir in the butter and grated Parmesan cheese. Adjust seasoning with salt if necessary. Keep warm.

Prepare the Mushroom Topping:

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent.
Add the sliced mushrooms, and cook until they are browned and their moisture has evaporated.
Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Cook until the wine is mostly evaporated.
Stir in the thyme, and season with salt and pepper to taste.

Assemble the Dish:

Spoon the creamy polenta onto plates or a serving platter. Top with the sautéed mushroom mixture.
Garnish with fresh parsley before serving.

Nutrition Facts

0 servings

Serving size

180

Amount per serving
Calories400

% Daily Value *
Total Fat 15g20%

Saturated Fat 6g30%
Sodium 650mg29%
Total Carbohydrate 45g17%

Dietary Fiber 4g15%

Total Sugars 6g
Protein 20g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Polenta con Funghi