Ingredients
Equipment
Method
- Bring the water to a boil in a saucepan. Gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, until thickened, about 20-25 minutes.
- Stir in the Parmesan cheese, butter, and salt. Cook for another minute until butter is melted and cheese is incorporated.
- While the polenta is cooking, heat the olive oil in a skillet over medium-high heat. Add the mushrooms and cook until browned, about 5-7 minutes.
- Add the minced garlic to the skillet and cook for 1 minute until fragrant. Pour in the vegetable broth and scrape up any browned bits from the bottom of the pan.
- Stir in the chopped parsley and black pepper. Cook for another minute until the broth has slightly reduced.
- Serve the polenta hot, topped with the mushroom mixture.
Notes
You can add other vegetables like spinach or onions to the mushroom mixture. For a richer flavor, use milk or half-and-half instead of some of the water for the polenta.