Come January, I find myself craving comfort food. Something cozy and warm, but nutritious to help balance those holiday indulgences. As things wind down, I also appreciate recipes that are easy to whip up on a whim. This meal totally fits the bill – the mushrooms are a tasty alternative to meat and the polenta adds the bulk you may crave to fight the cold. For more recipes, head on over to Audrey’s!
- 3 cups of mushrooms of your choice, sliced if they are bigger
- 4 cloves of garlic, sliced
- 4 tablespoons of butter, melted
- 2 tablespoons of olive oil
- 2 tablespoons of dried sage or 1/4 of fresh sage torn to pieces
- Coarse salt and pepper
- 1 cup of instant polenta
- 2 cups of chicken or vegetable broth
- 2 cups of milk
- 1/4 cup of shredded Parmesan and extra shavings for serving
- Preheat oven to 450F. Add sliced mushrooms and garlic to a rimmed baking pan. Cover with melted butter and olive oil. Toss to cover. Sprinkle with salt, pepper and sage.
- Bake mushrooms about 20 minutes until soft and slightly golden. If you wish, you can turn the oven to broil for 5 minutes and you'll get some extra golden parts.
- While mushrooms are baking, bring broth and milk to a gentle boil. Add polenta and stir immediately with whisk until smooth and all lumps are gone. Adjust liquid if it turns too thick too quickly. Stir until you reach a smooth texture, about 3 minutes. Season with salt and pepper and add 1/4 cup of grated Parmesan.
- Serve polenta immediately and scoop hot mushrooms with liquid over it. Top with shavings of Parmesan.