Description
A delightful and light dish that pairs creamy polenta with sautéed mushrooms and a zesty fresh basil vinaigrette.
Ingredients
Scale
- 1 cup Polenta
- 4 cups Vegetable Broth
- 2 cups Mixed Mushrooms
- 1 cup Fresh Basil Leaves
- 1/4 cup Extra Virgin Olive Oil
- 1 clove Garlic, minced
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
- Bring 4 cups of vegetable broth to a boil in a medium saucepan over medium-high heat.
- Gradually whisk in 1 cup of polenta to prevent clumping, whisking for 2-3 minutes until thickened.
- Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
- In a skillet, heat 2 tablespoons of olive oil over medium heat.
- Add 2 cups of mixed mushrooms and sauté for 5-7 minutes until golden.
- Add 1 minced garlic clove and sauté for an additional minute.
- Season the mushrooms with salt and pepper to taste.
- Once the polenta is cooked, stir in additional salt and pepper if desired.
- In a small bowl, combine 1 cup of fresh basil leaves, 1/4 cup of olive oil, lemon juice, and a pinch of salt and pepper; blend until smooth.
- Serve polenta topped with sautéed mushrooms and drizzled with basil vinaigrette.
- Garnish with additional fresh basil leaves if desired.
Notes
Stir the polenta continuously while cooking for a smooth texture. Don’t skip sautéing the mushrooms for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg