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Polenta with Wild Mushrooms, Garlic and Sage

Creamy Polenta with Wild Mushrooms, Garlic and Sage. A simple EASY dinner that can be made in under 30 minutes. | #polenta #creamypolenta #mushrooms #morels #chanterelles

Polenta with Wild Mushrooms, Garlic and Sage. A simple EASY dinner that can be made in under 30 minutes. Comfort food that is healthy, vegan adaptable and gluten-free! |

Scale

Ingredients

Polenta

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Mushrooms

Instructions

  1. To make the creamy polenta, heat 4 1/2 Cups of flavorful stock (or salted water or use part milk) in a medium pot and bring to a boil. Once it is boiling, turn heat down to low or off to avoid getting splattered. Gradually add 1 C polenta to the hot liqud while whisking vigorously to avoid any clumping. Cover and let cook on very low heat for 20 mins before adding any “fats”. Somehow this allows the polenta to “open up” . If you are using a course polenta you could cook longer. You could even cover the pot and stick in a 350F oven for 45 min-1 hour. You can stir every 5- 10 minutes if you want, but I normally just cover it leave it without a stir and it is just fine.
  2. When the polenta has cooked, then add your choice of olive oil, or butter, optional cheese, white pepper, and adjust for salt.
  3. To cook the mushrooms, heat oil over med heat, add shallots, garlic and mushrooms, cook 6-7 minutes until mushrooms release their liquid, lowering heat if necessary. Add the sage leaves right at the end and cook for on minute. Season with salt and white pepper.
  4. Serve atop your bed of delicious creamy polenta.
  5. Drizzle with Truffle oil if you want.

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