Mixed Mushroom Polenta
I love the tubes of polenta I get from Trader Joe’s because they’re so creamy & quick to prepare, but sometimes you just want more from your polenta tube. Sometimes, you just need a really creamy bowl of polenta rather than a pan-seared bed for some hunk of protein. This bowl of creamy polenta is so satisfyingly rich without using heavy creamy or too much butter. It’s great for breakfast (add eggs!), brunch (add eggs!), lunch (still okay to add eggs), or dinner (I’d still add an egg, why not, eggs are delicious). Make this recipe your own & top it with whatever the heck you want (hint: eggs).
PrintMixed Mushroom Polenta
- Total Time: 30
- Yield: 4 bowls 1x
- Diet: Vegetarian
Ingredients
Polenta
- 2 cups unsweetened almond milk (oat, cashew, or lactose-free milk are fine)
- 2 cups low-sodium vegetable broth
- 1 cup fine cornmeal or corn grits
- ½ cup pecorino romano, grated
- 1 Tbsp unsalted butter
Mixed Mushrooms
- ½ Tbsp canola oil
- 1 red onion, diced
- 4 garlic cloves, crushed
- ½ cup cashews, roughly chopped
- 2 cups oyster mushrooms, roughly chopped
- 2 cups crimini mushrooms, roughly chopped
- 2 cups kale, roughly chopped
- 1 long green chili, thinly sliced (optional)
- salt & pepper to taste
Instructions
Make Polenta
- In a stockpot, combine milk & vegetable broth & bring to a boil on medium-high heat. Gently stir in cornmeal. Bring the heat down to medium & stir occasionally until polenta thickens.
- Add cheese & butter, stirring until smooth & leaving the pot uncovered. Turn down heat to a low simmer & allow to thicken; about 10 minutes. Remove from heat once properly thickened & cover until ready to serve.
Sauté Mushroom Medley
- Heat a large frying pan over medium-high heat. Dry roast the cashews until they’re golden, stirring occasionally. Set aside cashews in a separate bowl.
- Add oil to the same pan & add the onions on medium heat. Sauté until onions become translucent; about 5-8 minutes. Add crushed garlic & sauté for an additional 2 minutes. Add a pinch of salt & stir well.
- Toss in the mushrooms & chili & turn the heat up to medium-high. Sauté for about 5 minutes, stirring occasionally. Once mushrooms are cooked through & softened, add kale & cook until lightly wilted. Salt & pepper to taste. Mix well, remove from heat, & set aside.
- Serve creamy polenta in a bowl & top with mixed mushroom mixture & cashews.
Notes
- You can use any mix of mushrooms you’d like, so don’t be afraid to add your own personal favorite to the mix. If you can’t find any long chili peppers, but you have a high tolerance for spicy food, use a Thai chili. If you can’t deal with spicy food, just omit the chili.
- To shorten the cooking time on this, work on the mixed mushrooms while you’re boiling your broth. You should have enough time to gently stir in the cornmeal while waiting for the cashews to roast.
- Lastly, use any kind of milk (soy, regular, almond, cashew, etc) or cheese you like!
- Prep Time: 10
- Cook Time: 20
- Category: Mains
- Method: Boiled, Sautéed
Nutrition
- Serving Size: 4
- Calories: 441 kcal
- Sugar: 4 g
- Carbohydrates: 50 g
- Protein: 15 g
Keywords: mains, polenta, cornmeal, new american, mushrooms, kale, vegetables, vegetarian, recipes, healthy, lunch, cashews, nuts
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