Creamy polenta with herbed mushrooms


Dinner tonight, February 28, 2017
Very very fulfilling , a bit of a dry dish , next time I would serve with a light sauce.
4 servings

  • 1 lb. fresh mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • Salt & Pepper, to taste
  • 1 teaspoon fresh basil, chopped
  • 1 teaspoon fresh sage, chopped
  • ¼ cup fresh flat leaf parsley, chopped
  • 1 teaspoon balsamic vinegar
  • 2 cups skim milk
  • 2 cups water
  • 1 cup coarse grain polenta (not instant)
  • ¼ cup shredded cheddar cheese
  • Salt to taste

1) In a large skillet, heat the olive oil over medium heat. Add the mushrooms and garlic. Cook for 5 – 7 minutes, or until they begin to soften. Add the salt and pepper, basil, sage, parsley and vinegar. Cook for an additional 2 minutes, or until tender and fragrant. Keep warm until serving. In a medium sized saucepan, heat the water and milk over medium heat until it comes to a boil. Whisk in the polenta and reduce heat to low. Continue to whisk, stirring frequently until thick. Once thick, remove from heat and add the cheese and salt. Serve the mushrooms over the creamy polenta.

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