Description
This creamy polenta with mushrooms is a comforting and sophisticated dish that combines smooth, buttery polenta with savory, wine-simmered shiitake mushrooms. Suitable for both vegan and regular diets, it makes an easy, gluten-free dinner perfect for any occasion, showcasing a beautiful blend of textures and flavors in a warm, hearty bowl.
Ingredients
Scale
Polenta
- 4 1/2 cups water
- 2 tsp salt
- 1 1/2 cups polenta
- 1/4 cup vegan or regular butter
- 1/2 cup vegan or regular parmesan
Mushrooms
- 20 oz sliced shiitake mushrooms (or a mix of wild mushrooms)
- 1/4 cup vegan butter
- 1/2 cup dry white wine, divided
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Optional Garnishes
- Fresh parsley
- Parmesan
- Salt & pepper
Instructions
- Boil Water and Add Polenta: Bring water and salt to a boil in a large pot. While whisking continuously, slowly pour in the polenta to prevent clumps from forming.
- Simmer Polenta: Reduce heat to low and let the polenta simmer for at least 30 minutes, stirring every few minutes and scraping down the sides of the pot to avoid sticking. Continue until the polenta is tender and creamy.
- Finish Polenta: Stir in the butter and parmesan cheese. Taste and adjust salt as needed, then keep warm while preparing the mushrooms.
- Cook Mushrooms Dry: Heat a skillet over medium-high heat. Add the sliced mushrooms and cook without any fat for a few minutes to release moisture. For shiitake mushrooms, you can add butter first to skip this step.
- Add Butter and Wine to Mushrooms: Add butter and half of the white wine to the skillet. Let the mixture simmer, seasoning with salt, until the mushrooms start to crisp.
- Deglaze and Finish Mushrooms: Pour in the remaining white wine to deglaze the pan. Cook until the liquid evaporates. Remove from heat and stir in fresh parsley, then adjust salt and pepper to taste.
- Serve: Spoon the creamy polenta into bowls, top generously with the cooked mushrooms, additional herbs, parmesan, and freshly ground pepper. Serve hot and enjoy.
Notes
- This dish is naturally gluten-free and can be made vegan by using plant-based butter and parmesan.
- Stirring the polenta frequently is key to achieving a smooth, lump-free texture.
- Mushrooms can be substituted with a mix of wild mushrooms for variety and enhanced flavor.
- White wine adds acidity and depth, but can be substituted with vegetable broth if preferred.
- For a richer taste, use regular butter and parmesan; for a lighter or vegan version, opt for plant-based alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 297
- Sugar: 2.7 g
- Sodium: 2653.8 mg
- Fat: 10.6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7.6 g
- Trans Fat: 0 g
- Carbohydrates: 42.6 g
- Fiber: 5.8 g
- Protein: 9.9 g
- Cholesterol: 7.2 mg
