Sauteed Mushroom with Cheesy Polenta

  • 25 m


This rеcipе makеs a hеarty and onе dish suppеr by combining thе еarthy tastеs of sautéеd mushrooms with crеamy and chееsy polеnta. Buttеr, garlic and sautéеd mushrooms combinе to make a flavorful and crеamy polеnta topping. A dеlicious and fulfilling aspect of this dish is thе Parmеsan chееsе and cornmеal polеnta.


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Step 1

Heat a non-stick skillet over medium heat and add the olive oil and butter. Once the butter is melted, add the minced garlic and sauté for about 30 seconds or until fragrant. Add the sliced mushrooms to the skillet. Cook, stirring occasionally, for about 8-10 minutes, or until they are browned and tender. To taste, add a pinch of salt and black pepper to the mushrooms. Set them aside.

Step 2

Heat one cup of water in a small pot until it boils. Gradually whisk in the cornmeal to the boiling water, stirring constantly to avoid lumps. Reduce the heat to low and simmer, stirring frequently, for about 10-15 minutes or until the polenta thickens and reaches a creamy consistency. Add the grated Parmesan cheese and taste and adjust the seasoning with salt and black pepper.

Step 3

Spoon the cheesy polenta onto a serving plate. Top the polenta with the sauteed mushrooms, ensuring that some of the mushroom juices are included. If preferred, garnish with more grated Parmesan cheese. Serve hot and enjoy your delicious Sauteed Mushroom with Cheesy Polenta!

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