Description
A delightful dish that brings together creamy polenta, earthy mushrooms, and a refreshing basil vinaigrette, perfect for a light lunch or dinner.
Ingredients
Scale
- 1 cup Polenta
- 4 cups Vegetable Broth
- 2 cups Mixed Mushrooms (such as cremini, shiitake, and oyster)
- 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. Whisk 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 mushrooms with salt and pepper to taste.
- Once 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 to avoid clumps. Try different types of mushrooms for varied flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg