Creamy polenta with mushrooms
Nutrition per serving
A creamy, comforting polenta topped with mushrooms fried with garlic and parsley. Soft, tender and gluten-free, it is a warming and inexpensive vegetarian supper.
Preparation: 10 min | Cooking: 20 min | Servings: 4 | Difficulty: Easy
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, whole items) use average weights. 184 kcal · 7 g protein · 12 g carbohydrate · 12 g fat
Ingredients
- 200 g polenta
- 400 g mushrooms
- 2 cloves of garlic
- 50 g parmesan
- 2 tbsp olive oil
- parsley, salt, pepper
Method
- Cook the polenta in water or stock until creamy.
- Stir in the parmesan.
- Fry the mushrooms with the garlic and parsley.
- Serve the polenta topped with the mushrooms.
Nutritional benefits
Polenta (cornmeal) is gluten-free and provides comforting carbohydrate. Mushrooms are low in calories but rich in fibre, B vitamins and antioxidants. Parmesan adds calcium and flavour. A creamy, inexpensive vegetarian dish that is naturally gluten-free.
Variations and substitutions
- With mixed mushrooms (ceps, shiitake).
- Vegan: nutritional yeast instead of parmesan.
- With spinach or tomato.
- Grilled polenta for a crisp texture.
Storage and making ahead
Polenta sets as it cools; reheat with a little liquid. Keeps for 2 days.
💡 Good to know
Stir the polenta regularly while it cooks and loosen it with stock: this is what makes it creamy rather than dense.
Related reading
Discover more vegetarian recipes · gluten-free recipes · healthy and balanced recipes.
Ingredients in this recipe: polenta · mushrooms · garlic · parmesan · olive oil.
You might also like these recipes: Vanilla chia pudding · Filled buckwheat galettes · Quinoa tabbouleh.
