Yields: 2–3 servings
Time: 30–35 minutes
🛒 Ingredients:
For the polenta:
- ¾ cup (120g) polenta or cornmeal
- 3 cups vegetable broth (or water + salt)
- 2 tablespoons butter (or olive oil)
- ¼ cup grated Parmesan (or nutritional yeast for vegan)
- Salt & pepper, to taste
- ½–1 teaspoon truffle oil (optional, but magical ✨)
For the mushrooms:
- 2 tablespoons olive oil or butter
- 2 cups mixed mushrooms (cremini, shiitake, oyster)
- 1 garlic clove, minced
- 1 teaspoon fresh thyme (or ½ tsp dried)
- Salt & pepper
- Splash of white wine or balsamic vinegar (optional)
🍽️ Directions:
1. Cook the polenta:
- In a pot, bring broth to a boil. Slowly whisk in polenta.
- Reduce heat to low and cook, stirring often, for 15–20 minutes until thick and creamy.
- Stir in butter, Parmesan, salt, and truffle oil. Keep warm.
2. Sauté the mushrooms:
- In a skillet, heat olive oil. Add mushrooms and cook over medium-high heat until golden and tender (6–8 min).
- Add garlic, thyme, salt, pepper, and a splash of wine or balsamic. Cook another 2 minutes.
3. Assemble:
- Spoon creamy polenta into shallow bowls. Top with warm mushrooms.
- Drizzle with extra truffle oil or olive oil, and sprinkle with fresh herbs or more cheese if you like.
🌿 Optional Additions:
- A poached or soft-boiled egg on top 🍳
- Toasted pine nuts or walnuts for crunch
- Wilted spinach or kale stirred into the mushrooms
