Creamy Polenta with Sautéed Mushrooms
Creamy polenta and sautéed mushrooms are such a delicious combo. This vegetarian and gluten-free meal can be on the table in 20 minutes.
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.