Creamy Polenta with Parmesan and Mushrooms is a quick and simple Italian side dish that complements many main courses.
In Northern Italy, polenta is more commonly served than pasta. At least it was for my family. My grandfather had it growing up there as a child and he frequently made it for his family growing up. Basically it is a thick ground cornmeal, similar in texture to grits. It is delicious, versatile and easy to make. IF you know the one trick.
Always whisk the dry polenta gradually into the boiling water. If you dump it, the second it hits the water it is going to clump and you will end up with a lumpy mess. Learn from my mistakes. Just sprinkle it on top with one hand while you stir with the other and you’ll be fine.
I served this with the One Pan Chicken and Tomatoes, but it would also be delicious with a nice steak or some fish as well.
Creamy Polenta with Parmesan and Mushrooms
- 1 tablespoon olive oil
- 8 ounce fresh mushrooms (sliced)
- 3 cups water
- 1 cup uncooked polenta
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter (optional)
- In a medium sauce pan, heat olive oil over medium heat. Saute mushrooms until soft, 3-5 minutes. Remove from pan.
- Add the water to the pan and bring to a boil. Sprinkle the polenta over the top and stir in immediately. Do not dump it in, it will clump and you will be sad.
- Reduce heat to low and simmer until polenta is thick, about 10 minutes.
- Stir in butter, Parmesan cheese and mushrooms. Serve.
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