This polenta is for mushroom lovers. Spoon sautéed mushrooms over smooth and creamy polenta for a quick lunch or dinner.
Slideshow: Mushroom Recipes
4 cups water
1 cup polenta
16 ounces white or brown mushrooms, sliced
6 tablespoons unsalted butter, divided
1 teaspoon Worcestershire sauce
1/2 teaspoon salt, or more to taste
Fresh cracked black pepper to taste
Freshly grated Parmigiano-Reggiano, for garnish (optional)
How to Make It
In a large pot, bring the water to a boil. While whisking, gradually pour the polenta into the water. Reduce the heat to low and continue whisking for an additional minute.
Continue cooking for about 30 minutes, stirring every 5-10 minutes, making sure to scrape the bottom of the pot. Remove the polenta from the heat when it is tender and creamy and has reached your desired thickness.
When the polenta is nearly finished cooking, heat a large skillet over medium-high heat. Melt 4 tablespoons of butter, and then stir in the mushrooms, Worcestershire sauce, salt and pepper. Cook mushrooms for about 5 minutes, or until tender. Set aside.
When the polenta has reached the desired texture, stir the salt and remaining 2 tablespoons of butter into the polenta until the butter is melted.
Serve topped with the mushroom medley and optional Parmigiano-Reggiano.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.