Herbed Polenta with Garlic and Thyme Mushrooms
Polenta infused with fresh rosemary topped with thyme-roasted button mushrooms.
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Ingredients
- 1 cup yellow cornmeal
- 4 cups water
- 3 tablespoons unsalted butter
- 1 tablespoon fresh rosemary, finely minced
- 1 pound button mushrooms, sliced
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 2 tablespoons olive oil
- 1/2 cup parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
In a large saucepan, bring 4 cups of salted water to a rolling boil.
- 2
Gradually whisk in the cornmeal in a steady stream to prevent lumps from forming.
- 3
Reduce heat to low and simmer, stirring frequently, for about 25-30 minutes until the polenta is thick and creamy.
- 4
While polenta cooks, heat olive oil in a large skillet over medium-high heat.
- 5
Add the sliced mushrooms to the skillet and sauté until they are browned and their liquid has evaporated.
- 6
Stir in the minced garlic, fresh thyme, salt, and pepper into the mushrooms; cook for 2 more minutes until fragrant.
- 7
Once the polenta is done, stir in the butter, minced rosemary, and parmesan cheese until fully melted.
- 8
Spoon the creamy rosemary polenta into bowls and top generously with the garlic-thyme mushrooms.
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