Polenta with Mushrooms

🛒 Ingredients

• Fine cornmeal (polenta) 38 g · 135 kcal
• Mixed mushrooms 125 g · 28 kcal
• Yellow onion 25 g · 10 kcal
• Garlic cloves 3 g · 4 kcal
• Extra virgin olive oil 8 g · 68 kcal
• Vegetable broth 63 g · 3 kcal
• Fresh parsley 4 g · 1 kcal
• Parmesan cheese 10 g · 40 kcal

👨‍🍳 Instructions

1. Prepare the mushrooms: Clean and slice the mixed mushrooms. Finely chop the onion and mince the garlic cloves.
2. Start the mushroom ragout: Heat half of the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add garlic and mushrooms: Stir in the minced garlic and cook for 1 minute until fragrant. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes.
4. Finish the ragout: Pour in the vegetable broth, bring to a simmer, and cook for 5-7 minutes until the liquid has slightly reduced. Stir in most of the fresh chopped parsley.
5. Cook the polenta: Bring 750ml of water to a boil in a heavy-bottomed saucepan. Gradually whisk in the fine cornmeal, ensuring no lumps form. Reduce heat to low.
6. Continue cooking polenta: Cook the polenta for 30-40 minutes, stirring frequently with a wooden spoon, until it thickens and pulls away from the sides of the pot. Season with salt to taste.
7. Serve: Ladle the creamy polenta into individual bowls. Top generously with the mushroom ragout and garnish with the remaining fresh parsley and grated Parmesan cheese, if desired.