Creamy Polenta with Sautéed Mushrooms
Velvety, slow-cooked polenta forms a perfect base for earthy mushrooms sautéed with garlic and fresh herbs. A comforting and savory Italian-American classic, made heart-healthy with minimal sodium.
For 4 servings
4 steps. 35 minutes total.
- 1
Step 1
- a.Cook the polenta
- b.In a large saucepan, bring the 4 cups of low-sodium vegetable broth to a boil over medium-high heat.
- c.Slowly whisk in the cornmeal in a steady stream to prevent lumps from forming.
- d.Reduce the heat to low, cover, and simmer, whisking every 5-7 minutes to prevent sticking.
- e.Cook for 25-30 minutes, or until the polenta is thick, creamy, and has lost its raw, gritty texture.
- 2
Step 2
- a.Sauté the mushrooms
- b.While the polenta cooks, heat the olive oil in a large skillet over medium-high heat.
- c.Add all the sliced mushrooms and cook without stirring for 3-4 minutes, allowing them to brown on one side.
- d.Stir the mushrooms and continue to cook until they are golden brown and have released their liquid, about another 5-6 minutes.
- e.Add the minced garlic and fresh thyme, and sauté for 1 minute until fragrant.
- f.Remove the skillet from the heat and set aside.
- 3
Step 3
- a.Finish the polenta
- b.Once the polenta is cooked, remove it from the heat.
- c.Stir in 1 tablespoon of unsalted butter, the nutritional yeast, 1/8 tsp salt, and black pepper.
- d.Mix well until the butter is melted and everything is combined into a smooth, creamy consistency.
- 4
Step 4
- a.Combine and serve
- b.Divide the creamy polenta among four bowls.
- c.Top each bowl with a generous portion of the sautéed mushrooms.
- d.Garnish with fresh chopped parsley and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra creamy polenta, you can substitute 1 cup of the broth with low-fat milk, but check the sodium content.
- 2Don't stop whisking! Regular whisking is key to preventing lumps and achieving a silky-smooth texture.
- 3Use a mix of mushrooms like oyster or chanterelle for more complex, earthy flavors.
- 4If the polenta becomes too thick, whisk in a splash of warm broth or water until it reaches your desired consistency.
- 5Leftover polenta can be refrigerated. It will solidify; you can slice and pan-fry it the next day for a different texture.
Adapt it for your goals.
Vegan
This recipe is already nearly vegan. Simply use a plant-based butter substitute instead of dairy butter.
high proteinHigh protein
Stir in a can of drained, rinsed white beans into the mushrooms during the last few minutes of cooking, or top with grilled chicken.
quickQuick
Use instant polenta instead of traditional cornmeal. It will cook in about 5 minutes, just follow the package directions.
healthyHealthy
Add a large handful of fresh spinach to the mushrooms at the end of cooking and let it wilt for added greens and nutrients.
Why this is on our healthy list.
Heart Healthy
This recipe is very low in sodium and saturated fat, which helps support healthy blood pressure and cardiovascular function.
Rich in Antioxidants
Mushrooms are a good source of antioxidants like selenium, which help protect body cells from damage.
Sustained Energy
The complex carbohydrates in cornmeal provide a steady release of energy, keeping you full and energized longer than refined grains.
Good Source of B Vitamins
Nutritional yeast is fortified with B vitamins, which are essential for energy metabolism and brain function.
Frequently asked questions
Yes, this version is quite healthy. It's low in sodium, which is good for heart health and blood pressure. It's also a good source of complex carbohydrates for energy and fiber from the mushrooms.