Ingrédients pour Mushroom Parmesan Polenta
- Cremini Mushrooms
- Unsalted Butter
- 4 cups water
- 1 cup coarse ground cornmeal
- Parmesan Cheese
- Half And Half
- Salt and pepper to taste
- Pepper
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Comment préparer Mushroom Parmesan Polenta
- In a small skillet, melt butter over medium heat. Add sliced mushrooms and sauté for 5-7 minutes, or until lightly browned and tender.
- Remove mushrooms from skillet and set aside.
- In a medium saucepan, bring 4 cups of water to a rolling boil.
- Gradually whisk in 1 cup of coarse ground cornmeal, stirring constantly to prevent lumps. Reduce heat to medium-low.
- Continue cooking and stirring for 10-12 minutes, or until the polenta is thick, creamy, and pulls away from the sides of the pan. Stir frequently to prevent sticking.
- Stir in 1 cup of grated Parmesan cheese and 1/2 cup of half-and-half until melted and smooth.
- Season generously with salt and pepper to taste.
- Stir in the sautéed mushrooms.
- Serve immediately. Garnish with extra Parmesan cheese if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
4g
Fat
40g
Carbs
9g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Breakfast Lunch Side Dishes Eggs Dairy Vegetables European Potluck Dinner Party Holiday Event Kosher Italian Grains Cheese Stove Top Dietary Gluten Free Comfort Food Mushrooms Free Of Something Pasta Rice And Grains Taste Mood To Go Equipment Number Of Servings
