Although I am not a vegetarian, I love eating a vegetarian meal a few times a week. A lot of vegetarian meals can be very time consuming to make. What I love about this meal is that it can be made quickly and is incredibly delicious. Feel free to add any mushrooms that you like. If you want to add some more nutrients and colour, any green leafy vegetable would be amazing (kale, swiss chard or spinach).
The rich flavour of the sautéed mushrooms is a perfect complement to the creamy polenta. Polenta is made from ground cornmeal. You can find it in most grocery stores or in the bulk bin section. You can also buy instant polenta to make this recipe even easier. I often buy my polenta on amazon as I am a huge online shopper.
Give it a try and let me know what you think with a comment or rating.
Tag @shelbylaranutrition with your creations.
Creamy Polenta with Sautéed Mushrooms
Ingredients
For the Polenta
- ½-1 tsp sea salt
- 1 cup instant polenta
- ½ cup grated Parmesan cheese
- 2 tbsp margarine or unsalted butter
For the Mushrooms
- 2 tbsp olive oil
- 2 tbsp margarine or unsalted butter
- 6 cups assorted mushrooms (such as cremini, shitake, oyster)
- 2 tbsp chopped fresh sage
- 1 clove garlic, minced
- 2 tsp truffle oil
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring 3 cups of water plus the salt to a boil.
- While the polenta water heats up, start the mushrooms. Heat olive oil and butter in a large sauté pan over medium-high heat. When the butter has melted, add the mushrooms and cook for 3 minutes, stirring occasionally. Mushrooms should start to brown. Add the sage and garlic and cook for 2 more minutes. Add the truffle oil and salt and pepper to taste.
- Meanwhile, add the polenta to the boiling water and cook according to package instructions. Add the parmesan and butter to a serving bowl. Top with the sautéed mushrooms, and extra salt and grated cheese, if desired.