Description
A comforting and delicious recipe perfect for any season.
Ingredients
Scale
- 1 cup polenta
- 4 cups vegetable broth
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a pot, bring the vegetable broth to a boil.
- Slowly whisk in the polenta, stirring constantly until thickened.
- In a separate pan, heat olive oil over medium heat and sauté onions and garlic until translucent.
- Add sliced mushrooms and cook until they are soft.
- Combine the mushroom mixture with the polenta and season with salt and pepper.
- Transfer the mixture to a baking dish and top with shredded cheese if desired.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until the top is golden.
Notes
- For a vegan option, omit the cheese or use a dairy-free alternative.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Mushroom Polenta Casserole, Comfort Food, Vegetarian Recipe