When was the last time you went out of your comfort zone and made something totally new? If you don’t remember when, then this recipe is for you: Creamy Parmesan Polenta with Balsamic Mushrooms!
Are you team Parmesan Polenta or traditional?
While I’m a traditionalist at heart, I am definitely a fan of a little cheese in my life!
Parmesan Polenta is really creamy, it’s super comforting and most importantly, it’s so easy to make!
Whether you have to feed a crowd or just yourself, this recipe is one that will appease all the tummies and make everyone TEAM POLENTA!
Is polenta really that easy to make?
I swear, it is.
It all depends on the type of consistency you want. I prefer a creamy when its hot then firms up when it cools.
The plus of this is that when polenta hardens you can easily whip up these Polenta Fries!
Most recipes you will find online require hours of cooking. I tried both ways, and honestly, couldn’t taste a tremendous difference!
Plus, I’m fairly certain if you are here on the Simple Swaps website, you’re looking to swap some sanity and time!
Where can I find the ingredients at my market?
While polenta is actually a dish, the main ingredient (aka only ingredient in most) is finely ground yellow corn.
It’s texture to me is like a mix between grits and oats, but the flavor is 100% corn.
You can find polenta labeled in the market near the pasta usually labeled as one of the following:
Polenta
Corn Meal
Corn Grits
What other Italian recipes should I try?
I highly recommend if you’re a fan of Italian to checkout these Shaw Kitchen favorites:
Now, what are you waiting for? Let’s dive in!
Creamy Parmesan Polenta with Balsamic Mushrooms
Ingredients
- 2 cups reduced fat milk
- 2 cups vegetable broth
- 1 cup polenta
- 1 teaspoon Italian seasoning
- 1/3 cup grated parmesan cheese
- 1 tablespoon olive oil
- 1 garlic clove minced
- 8 ounces sliced mushrooms
- 1/2 cup balsamic vinegar
- chopped parsley optional garnish
Instructions
- Over high heat, combine milk and vegetable broth in a medium stovetop pot and bring to a boil.
- Reduce heat to simmer and whisk in polenta, 1/4 cup at a time, until combined.
- Continue to stir with a wooden spoon for 5 to 10 minutes until all liquid has been absorbed. If it becomes to thick to stir, add in 1/4 cup of vegetable broth as needed.
- Remove from heat and stir in the Italian seasoning and parmesan cheese. Set aside.
- To prepare mushrooms, add oil to a medium non-stick skillet.
- Saute garlic over medium heat for 2 to 3 minutes. Add in mushrooms and balsamic vinegar, stir, and set to simmer for 10 to 15 minutes.
- Once a majority of the balsamic vinegar has been reduced and mushrooms are tender, remove from heat.
- Portion 1/6 of creamy polenta into a bowl and top with sautéed mushrooms.
- Enjoy!
Emily Kyle says
I loooooove mushrooms like this, but serving them over polenta was such a good idea! So yum!
Lorie says
Same page girl–all things polenta and this is now officially on the ‘we make it weekly’ list!!!
Tawnie Kroll says
I loved your idea to top with an egg – I did that for dinner last night and it was so good!
Meme says
First time making polenta and I loved it! It was so easy and turned out delicious!
Natalie Rizzo says
I love polenta, and this recipe was SO EASY!
Lindsey says
OBSESSED with creamy polenta AND mushrooms! Winner winner!