Creamy Polenta with Roasted Garlic and Herb Mushrooms

This creamy polenta dish features a rich and buttery texture, topped with savory roasted garlic and a medley of sautéed herbs and mushrooms. The balance of flavors creates a comforting and hearty meal, perfect for a cozy dinner. This recipe is vegetarian and can be made gluten-free, catering to various dietary preferences.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 4 cloves garlic, minced
• 8 ounces mixed mushrooms (such as cremini and shiitake), sliced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil.
2. Gradually whisk in the polenta, stirring continuously to prevent lumps.
3. Reduce heat to low and cook for about 20-25 minutes, stirring occasionally, until the polenta is thick and creamy.
4. Stir in the heavy cream, Parmesan cheese, and butter until fully melted and combined. Season with salt and pepper to taste.
5. In a skillet over medium heat, add a little olive oil and sauté the minced garlic until fragrant, about 1 minute.
6. Add the sliced mushrooms to the skillet and cook until they are golden brown, about 5-7 minutes.
7. Stir in the chopped thyme and parsley, and season with salt and pepper.
8. To serve, spoon the creamy polenta onto plates and top with the roasted garlic and herb mushrooms.