easymainvegetarianCC0 1.0 Universal
Creamy Golden Polenta with Garlic Herb Sautéed Mushrooms
Velvety, soft golden polenta topped with savory brown mushrooms seared in olive oil with garlic, fresh thyme, and parsley.
Prep
10 min
Cook
20 min
Total
30 min
Ingredients
4servings
- Cornmeal / Polenta grits200 g
- Water800 ml
- Cremini or button mushrooms400 g
- Butter (or olive oil)30 g
- Garlic cloves3 clove
- Thyme3 g
- Fresh parsley10 g
- Salt
- Black pepper
Instructions
1
Bring salted water to a boil in a heavy pot. Whisking continuously, pour in the cornmeal in a steady, slow stream to prevent lumps.
2 min timer
2
Reduce heat to very low and cook polenta for 15-18 minutes, stirring frequently with a wooden spoon until thick and creamy. Stir in half of the butter at the end.
17 min timer
3
Meanwhile, melt remaining butter and a splash of oil in a skillet over medium-high heat. Add sliced mushrooms in a single layer and sear undisturbed for 3 minutes to develop color.
3 min timer
4
Toss mushrooms, add minced garlic, thyme, salt, and pepper. Sauté 3-4 more minutes until beautifully golden and juicy.
4 min timer
5
Ladle hot creamy polenta into shallow bowls, top generously with sautéed mushrooms, scatter fresh parsley over top, and serve warm.
Provenance & Public Domain Audit
Source: Fannie Farmer 1896 (Public Domain) & Traditional Heritage Cookbooks (Boston Cooking-School Cook Book / Historic Public Domain)
Legal status: Public Domain (Pre-1929 publication) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal