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!
Notes
This recipe is gluten friendly, vegetarian and RDN approved!
Nutrition Facts
Creamy Parmesan Polenta with Balsamic Mushrooms
Amount Per Serving (1 )
Calories 270Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g25%
Cholesterol 23mg8%
Sodium 470mg20%
Carbohydrates 26g9%
Fiber 2g8%
Protein 18g36%
* Percent Daily Values are based on a 2000 calorie diet.