Creamy Polenta & Mushroom Bowls
6
Points®
Temps total: 20 min • Préparation: 10 min • Cuisson: 10 min • Portions: 4 • Difficulté: Facile
Try this classic combination for an easy Italian-inspired dinner. Creamy, Parmesan-enriched polenta is topped with hearty roasted mushrooms for the ultimate comfort food meal. For sharper flavour, try using pecorino Romano in place of Parmesan.
Ingrédients
Water
2 cup(s)
1% low fat milk
1 cup(s)
Kosher salt
½ tsp(s)
Black pepper
½ tsp(s)
Uncooked instant polenta
¾ cup(s)
Grated Parmesan cheese
⅓ cup(s)
Mushrooms
2 cup(s)
Garlic powder
1 tsp(s)
Kosher salt
½ tsp(s)
Fresh thyme
10 sprig(s), finely chopped
Parmesan cheese
1 oz, shaved (1⁄4 cup)
Fresh thyme
4 tsp(s)
Instructions
1
In a medium saucepan, combine water, milk, salt, and pepper. Bring to a boil over medium-high heat. Gradually whisk in polenta; reduce heat and simmer until thick, about 3 minutes. Remove from heat and stir in grated Parmesan.
2
Heat oil in a medium skillet over medium-high heat, add mushrooms, and warm for about 1 minute. Season with garlic powder, salt, and thyme. Into each of the 4 bowls, spoon ¾ cup polenta; top each with ½ cup mushrooms, 1 tbsp shaved Parmesan, and 1 tsp thyme.
3
Serving size: 1 bowl
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