Creamy Polenta with Braised Savory Mushrooms
Creamy polenta with braised savory mushrooms—perfect for fall, gluten-free, and packed with antioxidants. Enjoy a delicious, nutrient-rich dish that's both vegetarian and vegan-friendly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousliving.com.
Cooking tools:
- Fine-mesh sieve
- Grater
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Wooden spoon
- Whisk
- Measuring cup
- Measuring spoon
- Mixing bowl
- Stove
- Paper towel
- Airtight container
Ingredients
- 4 cups water
- 1/2 tsp kosher salt
- 1 cup dried polenta or coarse ground cornmeal
- 1/4 cup shredded Parmesan
- 2 Tbsp unsalted butter (optional)
- 2 Tbsp grapeseed oil (divided)
- 1 lb mixture of fresh shiitakes (creminis, and chanterelles, thickly sliced)
- 2 shallots (peeled and finely minced)
- 3 large garlic cloves (peeled and thinly sliced)
- 1/2 cup full-bodied red wine or water
- 1 Tbsp finely minced fresh rosemary
- 1/2 cup low-sodium chicken or vegetable stock
- 1 Tbsp balsamic vinegar
- Extra-virgin olive oil (optional)
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