Polenta is high in fiber and it’s gluten free. You’ll love this creamy polenta with mushrooms — traditional European cuisine at its finest!
- Cook Time: 35 minutes
- Total Time: 35 minutes
1 1⁄2 tablespoons olive oil
10 ounces cremini mushrooms, sliced
1⁄2 teaspoon kosher salt
1⁄2 teaspoon dried oregano
1⁄2 cup milk (2%) or vegetable broth
3 1⁄4 cups vegetable broth
1 1⁄2 cups coarse cornmeal
- Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat. Sauté the mushrooms until cooked down. Season with salt and oregano. Set aside.
- In a saucepan, combine the milk and broth. Bring to a boil. Stir in the cornmeal until well combined; then turn the heat to low and simmer. Continue stirring until the mixture has thickened, about 10 to 12 minutes. When it’s almost done, stir in the rest of the olive oil to round out the polenta.