- 2 tablespoons extra virgin olive oil
- ½ cup finely diced onion
- 3 cloves garlic, minced
- 3 cups chicken broth (plus an extra half cup or so to thin, as needed)
- 1 cup polenta
- ½ pound baby bella (crimini) or shiitake mushrooms, sliced or quartered
- ¼ cup freshly grated Parmesan cheese
- Kosher salt and freshly ground pepper
- Chopped fresh parsley for garnish
Parmesan Mushroom Polenta
Chef John Moeller encourages his readers to use his recipes creatively, adapting the ingredients to taste or what is readily available. To that note, I varied the mushroom variety and altered a few other minor details of the original recipe.
Yield: 4-6 side dish servings; 2-3 main dish servings
Ingredients
Instructions
- For the polenta: Heat one tablespoon of the olive oil in a medium saucepan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 30-60 seconds or until fragrant but not brown.
- Add the chicken broth and bring to a boil. Slowly stir in the polenta. Reduce heat to a very low simmer and cook, uncovered, stirring occasionally, for approximately 10-15 minutes or until the polenta has thickened. (I like there to be a little soupiness remaining, as the polenta will continue to thicken as it sits. At this point you may also season to taste; depending on broth used, you may wish to add no salt or up to ½ teaspoon or so.)
- When the polenta is finished cooking, remove from the heat and stir in the Parmesan cheese.
- For the mushrooms: Meanwhile, in a medium sauté pan, heat the other tablespoon of oil over medium heat. Add the mushrooms and sauté for 8-10 minutes, stirring occasionally, or until their liquid has been released and the mushrooms are golden brown. Season with salt and pepper. (Here, I use about ¼ teaspoon of each.)
- Serve: You may stir in the mushrooms or top the polenta with them. Sprinkle with chopped fresh parsley and enjoy!
Notes
- Troubleshooting: If you keep the polenta on the heat a bit too long and the consistency is thicker than you would like – the consistency is also a matter of personal preference – you may stir in additional chicken broth to thin to your liking. Extra broth is also helpful to loosen any leftovers.
- The polenta may be prepared in advance and gently reheated prior to serving. Again, loosen with additional broth, as needed.
- More ways to enjoy the polenta: Feel free to also use the polenta recipe without the mushrooms and enjoy it as a side dish in lieu of a starch like rice or potatoes. The polenta is also delicious topped with grilled or pan seared shrimp.