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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.
Cook the polenta
Sauté the mushrooms
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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.
This italian_american recipe takes 45 minutes to prepare and yields 4 servings. At 282.88 calories per serving with 7.75g of protein, it's a moderately challenging recipe perfect for lunch or dinner or supper.
Finish the polenta
Combine and serve
This recipe is already nearly vegan. Simply use a plant-based butter substitute instead of dairy butter.
Stir in a can of drained, rinsed white beans into the mushrooms during the last few minutes of cooking, or top with grilled chicken.
Use instant polenta instead of traditional cornmeal. It will cook in about 5 minutes, just follow the package directions.
Add a large handful of fresh spinach to the mushrooms at the end of cooking and let it wilt for added greens and nutrients.
This recipe is very low in sodium and saturated fat, which helps support healthy blood pressure and cardiovascular function.
Mushrooms are a good source of antioxidants like selenium, which help protect body cells from damage.
The complex carbohydrates in cornmeal provide a steady release of energy, keeping you full and energized longer than refined grains.
Nutritional yeast is fortified with B vitamins, which are essential for energy metabolism and brain function.
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.
A single serving of this Low-Sodium Creamy Polenta with Sautéed Mushrooms contains approximately 280-320 calories, making it a satisfying and moderate-calorie meal.
You can make the sautéed mushrooms ahead of time and store them in the fridge. Polenta is best served fresh, as it thickens considerably upon cooling. Reheat it on the stovetop with a little extra broth to loosen it up.
Since this is a low-sodium recipe, nutritional yeast is the best choice for a cheesy flavor. If sodium is not a concern, you can use a small amount of grated Parmesan cheese.
Yes, pure cornmeal is naturally gluten-free. However, always check the packaging to ensure it was processed in a facility that avoids cross-contamination with wheat products if you have a severe allergy or celiac disease.
