Our Creamy Polenta with Mushrooms makes for a hearty vegetarian dish. Be sure to really mix the polenta thoroughly for a smooth and creamy texture.
Time: 40 minutes
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 500g mushrooms
- 2 teaspoon chopped rosemary
- 2 cups (500ml) vegetable stock
- 1 tablespoon tomato paste
- black pepper
- 1 cup (250ml) light or no-fat milk
- 3 cups (750ml) stock
- 1 cup polenta
- 2 teaspoons butter
In a large non-stick frying pan, heat oil over a low heat. Saute onion and garlic until softened, about 3-4 minutes. Raise the heat to medium high and cook the mushrooms, adding the rosemary and a pinch of salt. Cook for about 5-6 minutes. Add the stock, tomato paste and pepper, simmering for 10-15 minutes until the liquid has been reduced by half. Make the polenta: Using a medium-sized saucepan, bring milk and stock to a boil. Whisk in the polenta until thickened. Mix through with butter and serve immediately topped with the mushrooms.